Farm-Fresh Shakshuka

• 8–10 Roma tomatoes, diced
• 1 large bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 6 eggs
• ½ cup crumbled feta, optional
• Fresh parsley or cilantro, optional
• Crusty sourdough bread, for serving

Optional heat: Add ½ jalapeño or a pinch of red pepper flakes.

1. Cook the vegetables. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, until softened. Add the garlic and cook for another minute.
2. Build the sauce. Add the diced Roma tomatoes, paprika, cumin, chili powder, salt and pepper. Cook uncovered for 15–20 minutes, stirring occasionally, until the tomatoes break down and form a thick, spoonable sauce. If your tomatoes aren't especially juicy, add a small splash of water while they cook.
3. Add the eggs. Use the back of a spoon to make six small wells in the tomato mixture. Crack an egg into each well.
4. Cover and cook. Reduce the heat to medium-low, cover and cook for about 5–8 minutes, until the whites are set but the yolks are still soft. Cook a little longer if you prefer firm yolks.
5. Finish and serve. Sprinkle with feta and fresh parsley or cilantro. Serve straight from the skillet with thick slices of toasted sourdough for scooping up the tomato sauce and eggs.

Tagge's tip: A drizzle of good olive oil over the finished shakshuka and a warm loaf of garlic & herb sourdough would take this one over the top.