Holiday Shakshuka

Ingredients

• 6 large Farmhouse eggs
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 large red bell peppers, roasted, peeled, and diced (or jarred roasted peppers)
• 1 can (28 oz) crushed tomatoes
• 2 teaspoons paprika (smoked or sweet, depending on preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional, for heat)
• 1/4 cup fresh parsley or cilantro, chopped (for garnish)
• Salt and black pepper to taste
• Optional: feta cheese crumbles (for serving)
• Optional: crusty bread or pita (for dipping)

Preparation

1. Preheat oven to 400°F (200°C)
2. Place red bell peppers on a baking sheet and roast for 20–25 minutes until skins blister.
3. Peel, deseed, and dice once cooled. (Shortcut: use jarred roasted peppers.)
4. Heat 2 tbsp olive oil in a large skillet over medium heat.
5. Add 1 chopped onion and sauté until softened (5 minutes).
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Add roasted peppers, 1 can (28 oz) crushed tomatoes, paprika, cumin, chili flakes (if using), salt, and pepper.
8. Simmer uncovered for 10–15 minutes until thickened, stirring occasionally.
9. Make small wells in the sauce with a spoon.
10. Crack 6 large eggs directly into the wells.
11. Cover the skillet and cook gently for 6–8 minutes, until whites are set but yolks remain runny. (Cook longer if you prefer firmer yolks.)
12. Sprinkle with ¼ cup chopped parsley or cilantro.
13. Optional: add crumbled feta for extra richness.
14. Serve hot with crusty bread or pita for dipping.