Shakshuka (Eggs baked in spicy tomato sauce)

by Eva Katz©

Serves 4-6

Nutrition per serving – calories: 204

fat: 12 g (saturated: 4g, unsaturated: 8g), carbohydrates: 12g, protein: 11g, fiber: 3g, sugar: 10g

2 tablespoons extra-virgin olive oil

1 onion, halved and thinly sliced

1 red bell pepper, cored and thinly sliced

1 jalapeno, seeded and diced

3 garlic cloves, thinly sliced

1 1/2 teaspoon ground cumin

1 ½ teaspoon sweet paprika

1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped

¾ teaspoon salt, more as needed

¼ teaspoon black pepper, more as needed

6 large eggs

2 ounces feta cheese, crumbled

Chopped cilantro or parsley for serving

Hot sauce, for serving

Heat oil in a large skillet over medium-low heat. Add onion, bell pepper and jalapeno. Cook gently until very soft, about 15 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, and paprika and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt and pepper. Scatter the cheese on top, cover, reduce heat to low and cook until* egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with cilantro or parsley.

*pregnant women should cook eggs until yolk is hard and no longer runny. If serving others, some eggs can be served when soft.