Shakshuka: One-Pan Baked Eggs with Feta

Position a 10–12 inch oven-safe skillet (cast iron or ovenproof stainless) on the stovetop and preheat the oven to 400°F (200°C).

Heat the olive oil over medium, then add the chopped onion and diced red bell pepper; cook, stirring occasionally, until the onion is translucent and the pepper softens, about 6–8 minutes. Stir in the minced garlic and tomato paste and cook, stirring, 1–2 minutes to bloom the paste without letting the garlic burn.

Pour in the crushed tomatoes and 1/4 cup water, then add the ground cumin, smoked paprika, red pepper flakes, granulated sugar, 1 tsp salt, and 1/2 tsp black pepper; stir and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered until the sauce thickens slightly, about 8–10 minutes, tasting and adjusting seasoning as needed.

Make six shallow wells in the simmering sauce and crack one egg into each well (crack into a small cup first if you prefer). Lightly season the exposed whites with a pinch of salt and a grind of black pepper, then sprinkle the crumbled feta evenly over and around the eggs. Transfer the skillet to the preheated oven and bake until the whites are completely set and the yolks reach at least 160°F (71°C) for safety, about 10–14 minutes (10–12 minutes for thick but slightly velvety yolks; up to 14 minutes for fully firm yolks).

Carefully remove the hot skillet from the oven, squeeze the tablespoon of lemon juice over the top, scatter the chopped parsley, and let the shakshuka rest for 2 minutes before serving straight from the skillet.

To store, cool the shakshuka to near room temperature and refrigerate in a covered container within 2 hours; keep for up to 3 days. Reheat gently until steaming and the internal temperature reaches 165°F (74°C)—either covered in a skillet over low heat or in a 350°F (175°C) oven—before serving.