Shakshuka with Feta and Herbs

Preheat oven to 375°F (190°C). In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced large onion and cook until softened, about 5 minutes.

Add 2 cloves minced garlic, 1 diced red bell pepper, and 1 jalapeño (seeded and minced, for a bit of heat) to the skillet. Cook for another 5 minutes, until the peppers are slightly softened.

Stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste. Cook for 1 minute, until fragrant.

Pour in one 28-ounce can of crushed tomatoes and one 14-ounce can of diced tomatoes (undrained). Add 2 tablespoons of tomato paste. Stir well to combine. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, allowing the sauce to thicken slightly.

Taste the sauce and adjust seasoning as needed. Make 4 wells in the sauce using the back of a spoon. Gently crack 1 large egg into each well.

Crumble 4 ounces of feta cheese over the shakshuka. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are set to your liking. For runny yolks, check at 10 minutes.

Remove from the oven and garnish with 2 tablespoons of chopped fresh parsley and 2 tablespoons of chopped fresh cilantro. Serve immediately with crusty bread for dipping.