North African Shakshuka

Let's Cook

1. Step 1.

   Heat a large 10- to 12-inch skillet over medium-low heat. Once warm, add 2 tablespoons extra-virgin olive oil. Add a single sliver of onion to test for sizzle, then add the remaining onion, 3 chopped garlic cloves, and 1 large red bell pepper cut into thin slices. Fold the vegetables frequently from bottom to top.

2. Step 2.

   After 3 to 4 minutes, add 1 teaspoon ground cumin, 1 teaspoon ground sweet paprika, ⅛ teaspoon ground cayenne (or to taste), and ¾ teaspoon fine sea salt. Sauté the vegetables with the spices until very soft, about 10 minutes.

3. Step 3.

   Add 1 (13-ounce) can diced tomatoes with their juice to the skillet. Stir, cover, and simmer for 5 to 10 minutes.

4. Step 4.

   Stir in 3 to 4 ounces crumbled feta cheese. Crack 1 large egg into a small cup or ramekin. Make a small well in the simmering sauce and gently pour the egg into the well. Repeat with the remaining 3 eggs, creating separate wells for each.

5. Step 5.

   Lower the heat slightly and cover the skillet. Cook until the egg whites are no longer translucent and the yolks are just set to your liking, 3 to 5 minutes.

6. Step 6.

   While the eggs cook, cut 4 sourdough pita pockets in half. Place two halves on each plate or large bowl. Once eggs are done, scoop ample sauce and one egg between the pita halves on each plate. Garnish with freshly ground black pepper and serve immediately.