Recipe

Crush Tomatoes

1. In large bowl, pour in tomatoes and their liquid. Using fingers, crush tomatoes and set aside.

Cook Vegetables 

1. Heat 12″ oven-proof skillet over medium-high heat. Add oil, peppers and onions and cook, stirring occasionally, until vegetables are tender and have taken on some color, about 5 minutes.
2. Add garlic and cook 1 minute. Add cumin, coriander and paprika and cook, stirring constantly, for 1 more minute. Add water to deglaze pan, scraping up golden bits from bottom.

Add Tomatoes 

1. In skillet, add crushed tomatoes and liquid and stir to combine.
2. Bring to boil, then reduce heat and simmer, stirring occasionally, until stewed vegetables thicken slightly, about 10 minutes. Season with salt to taste.
3. Arrange rack in upper third of oven and preheat broiler.

Add Eggs 

1. Using spatula, pull aside some sauce to make a small divot. Crack 1 egg over divot and repeat with remaining 5 eggs, evenly distributing eggs in skillet.

Broil Shakshuka 

1. Transfer skillet to oven and broil for 2 to 3 minutes, or until egg whites are set and yolks are still runny.
2. Sprinkle shakshuka with feta and parsley or cilantro and serve with crusty bread.