Shakshuka -- Madness Kingdom

Method

Step 1

Set a 12-inch skillet, preferably one with a lid, over medium heat and add the olive oil. Let it warm for 1 minute.

Step 2

Add the diced onion and bell pepper. Cook, stirring often, for 8 to 10 minutes until the vegetables are soft and the onion looks translucent, not browned.

Step 3

Add the minced garlic, paprika, cumin, and cayenne. Stir constantly for 1 minute until fragrant. Watch closely so the garlic and spices do not burn, which would make them bitter.

Step 4

Pour in the crushed tomatoes, then stir in the sugar and salt.

Step 5

Bring the sauce to a gentle bubble, then reduce the heat to medium-low. Simmer uncovered for 10 minutes, stirring occasionally, until it thickens enough that a spoon dragged across the pan leaves a brief trail.

Step 6

Taste the sauce and add more salt if needed. It should taste rich and slightly sweet.

Step 7

Using the back of a spoon, make six shallow wells in the sauce, spacing them evenly around the pan.

Step 8

Crack one egg into a small cup, then gently slide it into a well. Repeat with the remaining eggs so each sits in its own dip.

Step 9

Sprinkle a little salt over the eggs. Cover the skillet with a lid and cook over medium-low heat for 6 to 10 minutes.

Step 10

Check often after 6 minutes. The eggs are ready when the whites are fully set and opaque but the yolks still jiggle slightly when you shake the pan. For firmer yolks, cook a few minutes longer.

Step 11

Turn off the heat. Scatter the feta and fresh herbs over the top.

Step 12

Bring the whole skillet to the table on a trivet and serve with crusty bread for dipping into the sauce and runny yolks.

Tips from the test kitchen

Keep the heat gentle once the eggs go in; high heat overcooks the yolks and toughens the whites.
A tight-fitting lid traps steam and cooks the tops of the eggs evenly.

Shakshuka