In a pan, over medium heat, add 2 tbsp of olive oil, the thinly sliced onion, and the thinly sliced green bell pepper. Sautée for about 15 minutes, adjusting the heat if necessary so as not to burn them.

Add the spices (cumin, paprika, pinch of cayenne, pinch of sugar, and salt and pepper to taste). We used about 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sautee everything while stirring for 1-2 minutes, and then add the canned plum tomatoes. Cook for another 15 minutes.

Once the vegetables are nice and soft and the tomatoes no longer have that sharp, acidic taste, get a spoon and start making the wells for the eggs as shown below. We’re using 6 eggs so we’ll make 6 wells for the eggs to sit in.

Crack the eggs in each well (as shown below).

Place a lid on the pan and cook the eggs until you reach the desired doneness on the eggs. We cooked ours for about 5-6 minutes.

Now, it’s time to add the toppings. We’ll start with crumbled feta cheese.

And then, we add fresh parsley.

We also like to make a harissa sauce to go on the shakshuka (but that’s up to you!). Shakshuka will be very delicious without it too. Add 2 tbsp of olive oil and 3 very thinly sliced garlic cloves and toast over medium heat for about 1-2 minutes. Then add 2 tbsp of harissa and cook for a couple of minutes more. You can serve it over the shakshuka (careful though, it’s quite spicy!)

Spoon out a sizeable serving of egg and delicious sauce, and enjoy this fiery and incredibly flavorsome feast with a side of crusty white bread to help you mop up all that rich, spicy sauce.