Classic Shakshuka

Steps

1. 1
   Dice the onion small, and dice the bell peppers small as well after trimming away the tough white ribs, so they cook down faster.
2. 2
   Heat a wide, shallow nonstick pan (ideally 12-inch) over medium-high heat and add a generous amount of olive oil.
3. 3
   Add the diced onion and pepper with a pinch of salt, and cook over medium heat for 6-7 minutes until softened but not browned.
4. 4
   Stir in the minced garlic and chopped Calabrian chilies, cooking another 5-6 minutes until fragrant and melted together, adding more olive oil if needed.
5. 5
   Add a splash of water to soften any remaining crunchy bits, and let it sizzle off.
6. 6
   Add the cumin, paprika, coriander, black pepper, salt, and sugar, and fry for about a minute until aromatic.
7. 7
   Pour in the tomato sauce, then add the canned whole tomatoes (a few diced small, the rest blended smooth) and stir together.
8. 8
   Bring to a simmer, reduce heat to medium, cover loosely, and let the sauce reduce for about 10 minutes until it thickens enough to leave a trail when a spatula is dragged through.
9. 9
   Make small wells in the sauce, crack in the eggs, nudge some sauce over the edges of the whites, and season each egg with a pinch of salt.
10. 10
    Cover and bake in a preheated 325°F oven for 10-15 minutes, until the whites are mostly set but still slightly jiggly.
11. 11
    Remove from the oven, sprinkle generously with feta cheese, then cover again and let residual heat melt the cheese and finish setting the whites.
12. 12
    Garnish with chopped parsley and cilantro, drizzle with olive oil, and top with more crumbled feta.
13. 13
    Serve with sourdough bread fried in olive oil.