Shakshuka with Feta & Fresh Herbs

Shakshuka is the one-pan brunch dish that makes a genuinely convincing case for itself every single time. Eggs poached right in the sauce, cast iron pan from stove to table, bread for dipping — the whole thing is communal in a way that most brunch dishes aren't, and it works equally well for two people on a quiet Sunday or a group of eight where you need something impressive and hands-off.

The sauce can be made two days ahead and refrigerated. Reheat it until it's properly bubbling before you add the eggs, and the rest takes less than ten minutes.

Ingredients (serves 4): - 6 large eggs - 2 tablespoons olive oil - 1 large onion, finely diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 4 garlic cloves, minced - 2 teaspoons cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne - 1 teaspoon sugar - 2 cans (1 lb 12 oz total) crushed tomatoes - 3 ½ oz feta cheese, crumbled - Fresh parsley, cilantro, and mint for finishing - Flaky sea salt and cracked pepper

Instructions: Heat olive oil in a large cast iron skillet over medium heat. Sauté onion and peppers until completely soft, about 10 minutes. Add garlic and spices, cook 2 minutes. Add crushed tomatoes and sugar. Simmer 15 minutes until sauce has thickened and concentrated.

Create 6 wells in the sauce. Crack an egg into each well. Season eggs with salt. Cover and cook over low heat until whites are set but yolks are still runny, about 8 minutes.

Remove lid, scatter feta, fresh herbs, and a drizzle of olive oil. Serve immediately from the pan.

Pro Tips: The sauce can be made 2 days ahead and refrigerated — reheat it fully before adding the eggs. Cover the pan completely while the eggs cook for more even heat distribution.