Shakshuka

Heat a 28–30 cm skillet or wide shallow braiser over medium heat. Add the olive oil, then the diced onion and red bell pepper with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 8–10 minutes. The onion should look translucent and smell sweet rather than raw — do not rush this step; under-cooked onions give a flat base.

Push the vegetables to the edges to expose the hot oil at the center. Add the cumin seeds directly into the oil and let them sizzle for 30–45 seconds until they darken one shade and smell toasted — this is spice blooming, and it extracts flavor into fat that water-based cooking cannot. Add the smoked paprika and harissa, stir briefly into the oil for 20 seconds, then fold everything back together.

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. Garlic burns quickly at this stage — keep it moving and lower the heat slightly if the pan looks dry.

Pour in the canned tomatoes with all their juices. Crush them by hand as they go in or press with a wooden spoon until the sauce is roughly broken down but still has some texture. Season with 1 tsp salt, ½ tsp black pepper, and ½ tsp sugar. The sugar corrects acidity without making the sauce sweet — a flat metallic note means you need a touch more.

Simmer uncovered over medium heat for 12–15 minutes, stirring occasionally, until the sauce has thickened enough that a spoon dragged across the bottom leaves a clean trail that fills back in slowly. Taste and adjust: more harissa for heat, more salt for depth, a splash of water if it has tightened too far.

Reduce heat to medium-low. Use the back of a large spoon to make 6 shallow, evenly spaced wells across the surface of the sauce. The wells should be far enough apart that each egg will have clear territory — crowded eggs bleed together, which extends the time for whites to set and increases the risk of overcooking the yolk. Crack each egg into a small bowl first, then slide it gently into its well.

Cover with a tight-fitting lid and cook for 5–7 minutes without lifting the lid before the 5-minute mark. At 5 minutes: whites should be fully opaque, yolks still bright and runny. At 6–7 minutes: whites are firm throughout, yolks beginning to set at the edges but soft in the center. Check readiness by peering at the edges — the whites at the pan wall tell you the state of the whites closest to the heat. A gentle jiggle confirms yolk doneness.

Remove from heat immediately. Crumble the feta over the top if using — it will soften gently from the residual heat. Scatter the chopped parsley and serve straight from the pan with crusty bread or warm pita for scooping. Shakshuka does not hold — the eggs continue cooking in the residual sauce heat, so eat within 4–5 minutes of coming off the stove.