Shakshuka

Assemble, prepare, and measure ingredients. Thinly slice onions. Chop bell peppers. Mince garlic.

In a wide straight-sided saucepan, heat olive oil over medium heat. Sauté onions and peppers for 5 minutes, or until soft. Add garlic and cook for 1 minute. Season with salt and pepper. Add cumin and cayenne, and stir in tomato paste. Cook for 2–3 minutes, or until tomato paste starts to caramelize. Add tomatoes with their juice. Season again with salt and pepper.

Simmer gently (just a few bubbles), uncovered, for 10–15 minutes to reduce liquid. The sauce should be thick enough to hold an indentation from the back of your spoon.

Make eight indentations in the sauce and carefully crack a whole egg into each one. (This is easiest to do if you crack each egg into a ramekin and pour it into the sauce.) Season with salt and pepper. Cover and cook for 3 minutes, or until whites are set and yolks are cooked to your liking.

Roughly tear cilantro and parsley and scatter over shakshuka. Crumble feta evenly over sauce, avoiding eggs.

To serve, divide shakshuka among four bowls, giving everyone two eggs.