Shakshuka — Eggs Poached in Spiced Tomato and Pepper

• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 1 red bell pepper, cored and diced
• 4 clove garlic, minced
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander
• 1 can whole peeled tomatoes, crushed by hand
• 1 tbsp tomato paste
• sea salt, to taste
• 6 large eggs
• 2 tbsp fresh parsley, roughly chopped

1. 1

   Warm the olive oil in a wide, heavy skillet over medium heat. Add the diced onion and red pepper with a pinch of salt and cook, stirring now and then, until the onion is translucent and the pepper has softened — about 8 minutes. Don't rush this step into high heat or the onion will brown before it sweats, and you want it soft, not caramelized.

2. 2

   Add the minced garlic, cumin, paprika, and coriander. Stir for about 30 seconds — the spices should bloom into the oil and coat the vegetables. If the garlic starts to color past pale gold, the pan is too hot; lower it immediately so nothing turns bitter.

3. 3

   Stir in the tomato paste and cook it for a full minute, letting it darken slightly and lose its raw edge. This small step gives the sauce depth — skipping it leaves a flat, metallic taste underneath everything.

4. 4

   Add the crushed tomatoes with their juice. Fill the empty can halfway with water, swirl it, and pour that in too. Break up any large tomato pieces with your spoon. Bring the sauce to a steady simmer, then reduce the heat to medium-low and let it cook uncovered for 12 to 15 minutes, until it thickens enough that a dragged spoon leaves a brief trail on the bottom of the pan.

5. 5

   Taste the sauce and adjust the salt — it should be seasoned a little more boldly than you think, because the eggs will dilute it. Use the back of a spoon to create six small wells in the sauce, spacing them around the pan.

6. 6

   Crack an egg into each well. If a yolk drifts, nudge it gently back into its pocket with a spoon. Cover the pan and let the eggs poach in the steam for 5 to 7 minutes — the whites should be just set and the yolks still soft when you give the pan a careful shake.

7. 7

   Scatter the chopped parsley over the top and let the pan rest uncovered for a minute before bringing it to the table. Serve straight from the skillet with bread alongside.

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