Joy the Baker’s Shakshuka With Feta and Parsley

Serves 6 2 tablespoons olive

oil 1 tablespoon clarified butter (melted butter with the milk solids skimmed off) 1 medium onion,

chopped 1 red bell pepper, seeded, and finely chopped 2 garlic cloves, thinly

sliced 1 teaspoon ground

cumin 1 teaspoon sweet

paprika ½ teaspoon smoked

paprika ¼ teaspoon cayenne

pepper ¼ teaspoon dried

oregano 28-ounce can whole tomatoes, broken up with the back of a spoon Salt, freshly cracked black pepper to taste 1 cup crumbled feta

cheese, divided 6 large eggs ¼ cup coarsely chopped parsley, for garnish 4 warm pita breads, cut into wedges, for serving

1. Place a rack in the center of the oven. Heat the oven to 375 degrees. 2. In a 10-inch oven-safe skillet set over medium heat, heat the oil and butter until the butter melts. Add the onions and bell pepper and cook for 10 to 12 minutes, stirring, until the vegetables are very soft. Stir in the garlic and cook for another 2 minutes. Add the cumin, sweet paprika, smoked paprika, cayenne pepper, and oregano and stir well.

3. Add the tomatoes and use the back of a spoon to break up the tomatoes. Stir in the salt and pepper and simmer gently for 8 to 10 minutes, until the sauce is bubbling and slightly thickened. Remove the pan from the heat. Add ½ cup of the feta and stir. Crack the eggs into the tomato mixture and use the spoon to gently nestle the eggs in the sauce. Season the eggs with salt and pepper.

4. Bake for 10 minutes, until the egg whites are set. Let cool for 5 minutes. Sprinkle with parsley and the remaining ½ cup feta. Serve warm with the pita bread.