📖 Instructions

1. Begin by prepping your vegetables. Finely dice the onion and bell pepper. Mince the garlic cloves. This will ensure they cook evenly and infuse the sauce with flavor.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for about 5-7 minutes, stirring occasionally, until they soften and become translucent. This step is crucial for building a flavorful base.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic can make the entire dish bitter, so keep a close eye on it.
4. Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine. Season with smoked paprika, cumin, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally, allowing the flavors to meld together beautifully. Taste and adjust seasonings as needed; it’s your canvas!
5. Make small wells in the sauce with a spoon. Gently crack an egg into each well. This creates little nests for the eggs to cook evenly.
6. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. Cooking time may vary depending on your stove and desired level of doneness for the eggs. Peek to be sure!
7. Remove the lid and crumble feta cheese over the shakshuka. Garnish with fresh mint leaves. The feta adds a delightful salty tang, while the mint brings a refreshing aroma and flavor.
8. Serve immediately, preferably with crusty bread for dipping into the flavorful sauce and runny yolks. A side of warm pita bread or toasted baguette slices also works wonderfully. Enjoy every bite!