Eggs just don’t get much heartier.Gather Journal Shakshuka
Shakshuka’s name is satisfying in itself—go ahead, holler it à la Geronimo! or swap it for “Hooked on a Feeling’s” ooga chakas. But the real contentment comes on the plate: just-set eggs nuzzled in an aromatic tomato sauce imbued with coriander, paprika, and cayenne. Begin with the fork, finish with bread for optimal sopping.
Cook onion in oil in a large sauté pan over medium heat until translucent. Add garlic and peppers, and sauté until peppers begin to soften. Stir in coriander, paprika, and cayenne, and cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, ¾ cup water, and half of parsley. Simmer until fairly thickened, about 25 minutes.
Reduce heat to a very gentle simmer. Scatter the feta. Using a spoon, make four indentations in the sauce. Crack an egg into each indentation, partially cover pan, and cook just until eggs are set, about 10-12 minutes. Check seasoning.
Sprinkle with remaining parsley and drizzle with olive oil. Serve with plenty of flatbread.