The best shakshuka

Ingredients

Ingredients

• 2 medium onions
• 2 medium red bell peppers
• 4 cloves garlic cloves
• 8 large eggs
• 1.5 lb cherry tomatoes
• 1 28 oz can crushed fire-roasted tomatoes
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 2 tbsp paprika
• 1 tbsp chipotle powder
• 1 tbsp chili powder
• 2 tsp cumin
• 4 oz feta cheese
• to taste salt
• to taste black pepper

Instructions

1. Heat 3 tablespoons olive oil in a large skillet over medium heat.
2. Chop 2 onions and add them to the skillet, cooking until translucent, about 5 minutes.
3. Add 2 chopped red bell peppers and cook until softened, about 5 minutes.
4. Mince 4 garlic cloves and add them to the skillet, cooking for 1 minute until fragrant.
5. Stir in 2 tablespoons tomato paste and cook for 1 minute.
6. Stir in 2 tablespoons paprika, 1 tablespoon chipotle powder, 1 tablespoon chili powder, and 2 teaspoons cumin, toasting the spices for 1 minute.
7. Add 1.5 pounds cherry tomatoes, halved, and cook until they begin to break down, about 5 minutes.
8. Pour in 1 (28-ounce) can crushed fire-roasted tomatoes and stir to combine.
9. Season with salt and pepper to taste.
10. Simmer the sauce for 10 minutes to allow flavors to meld.
11. Create 8 small wells in the sauce using the back of a spoon.
12. Crack 8 eggs into the wells, then spoon some surrounding sauce over the egg whites.
13. Crumble 4 ounces feta cheese over the top, reserving some to sprinkle under the eggs if desired.
14. Cook over medium-low heat until egg whites are almost set but yolks are still runny, about 5-7 minutes.
15. Broil for 1-2 minutes to finish setting the whites.