Shakshuka is a classic North African and Middle Eastern dish.
I serve this in the pan directly on the table (be careful it will be hot).
I like to serve this with toasted whole-wheat pita bread.
You can adjust the "heat" by adding or subtracting some jalapeno peppers.

Yields6 Servings

3 tbsp olive oil

1 ½ cups chopped yellow onion (1 large)

2 cups chopped fennel bulb, top and core removed (1 medium)

1 orange bell pepper, seeded and 1/2- inch diced

1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup)

1 alapeno pepper, seeded and minced (about 1/4 cup)

1 tbsp minced garlic

1 tsp smoked paprika

28 oz (1 can) iced tomatoes and juices, such as San Marzano

½ cup strained or pureed tomatoes

salt and freshly ground black pepper

6 large eggs

6 oz feta cheese, crumbled

2 tbsp roughly chopped fresh parsley

Preheat the oven to 375 F.

Heat the oil in a large (12-inch) ovenproof saute pan over medium heat.

Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes,
stiring occasionally, until the vegetables are tender and starting to brown.

Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.

Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture.

Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny.
This is the tricky part, do not wait until the whites become completely opaque, otherwise the yolks will be too cooked.

Ingredients