Shakshuka

Heat the olive oil in a large (12-inch) cast-iron or oven-safe skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the diced red bell pepper and continue cooking for another 4 minutes until the pepper has softened and begun to take on a little color.

Push the vegetables to the edges of the skillet and add the minced garlic to the center. Cook for 30 seconds, stirring constantly, until the garlic is fragrant but not browned. Stir the garlic into the surrounding vegetables.

Add the tomato paste and cook, stirring it into the vegetables, for about 1 minute until it darkens slightly and becomes fragrant. This blooms the paste and removes the raw, tinny flavor.

Pour in the crushed San Marzano tomatoes with their juices. Stir in the cumin, smoked paprika, sweet paprika, cayenne, sugar, salt, and black pepper. Bring the sauce to a simmer and cook for 10 to 12 minutes, stirring occasionally, until it has thickened and the oil begins to separate slightly around the edges. The sauce should be thick enough to hold a well when you press a spoon into it.

Taste the sauce and adjust the seasoning. Use the back of a spoon to create 6 evenly spaced wells in the sauce. Crack one egg into each well, being careful not to break the yolks.

Reduce the heat to medium-low and cover the skillet with a tight-fitting lid. Cook for 5 to 8 minutes, checking frequently after the 5-minute mark. The whites should be fully set and opaque while the yolks remain soft and jiggly. For firmer yolks, cook an additional 1 to 2 minutes.

Remove the lid and scatter the crumbled feta over the sauce between the eggs. Sprinkle the chopped parsley over the entire skillet. Drizzle with a thin stream of olive oil if desired.

Bring the skillet directly to the table on a trivet. Serve immediately with thick slices of crusty bread for tearing and scooping. Each person should get 1 to 2 eggs along with plenty of sauce.