Shakshuka (Eggs in Spiced Tomato Sauce)

Method

1. Heat 3 tablespoons olive oil in a 12-inch oven-safe skillet over medium heat.
2. Add the diced onion and bell pepper and cook, stirring occasionally, for 6 to 7 minutes, until softened and lightly golden.
3. Add the minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon coriander, and cayenne if using, and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in the 28-ounce can of crushed tomatoes and 1 teaspoon salt, stir well, and bring to a simmer.
5. Reduce heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens enough that a spoon dragged through leaves a brief trail.
6. Taste the sauce and adjust seasoning with more salt if needed.
7. Using the back of a spoon, make 6 evenly spaced wells in the sauce.
8. Crack one egg into a small cup, then gently slide it into a well; repeat with the remaining eggs.
9. Cover the skillet with a lid and cook over medium-low heat for 6 to 8 minutes, until the egg whites are fully set but the yolks are still runny; cook 2 to 3 minutes longer for firmer yolks.
10. Remove from heat, sprinkle with 1/2 cup crumbled feta and the chopped parsley or cilantro.
11. Serve immediately straight from the skillet with warm crusty bread for dipping.