1

Preheat the oven to 375 degrees Fahrenheit. Warm 2 Tbsp of olive oil in a large, oven-safe skillet over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

2

Add the garlic, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

3

Pour in the crushed tomatoes with their juices Stir, and let the mixture come to a simmer. Reduce the heat to maintain a gentle simmer and cook for 5 minutes to give the flavors time to meld.

4

Turn off the heat. Taste and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

5

While the eggs are cooking make your parsley oil. Combine chopped parsley, cilantro, remaining olive oil and white wine vinegar into a small dish. Sprinkle with a pinch of salt and let sit until ready to serve.

6

Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. Carefully transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, parsley cilantro oil, and more red pepper flakes, if desired. Serve in bowls with thick toasted bread on the side

7

Substitutions: To make this keto: omit the bread. To make this gluten free: serve with gluten-free bread instead of conventional. To make it dairy free: Omit the feta. To replace its salty punch, top the shakshuka with ¼ cup halved and pitted Kalamata olives or capers. To make it vegan: Omit the eggs and substitute with chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas) stirred in with the crushed tomatoes. Omit the feta and replace its salty punch by topping the shakshuka with ¼ cup halved and pitted Kalamata olives or capers.