Classic Shakshuka

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large, wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the peppers and fry about 3 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the paprika, chili and cumin and stir for a minute, until fragrant.
2. 6
   Add the tomatoes and season with salt and black pepper. Turn down the heat and simmer for 12–15 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡The sauce is ready for the eggs when a spoon dragged across the bottom of the pan leaves a trail. A sauce that's too thin cooks the eggs in water, not in sauce.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 7
   Make wells in the Dressing and crack an egg into each one. Cover and cook 6–8 minutes, until the whites are set and the yolks are still runny.

   StoveLid

   💡Crack each egg into a small cup first and slide it into the well: that way the yolk doesn't break, and a stray bit of shell is easy to remove.
4. 8
   Sprinkle the feta and parsley on top and serve immediately with fresh bread for dipping in the sauce.