• 3 tablespoons extra-virgin olive oil 

•   1 large onion, halved and thinly sliced

• 1 large red bell pepper, seeded and thinly sliced

• 3 garlic cloves, thinly sliced 

• 1 teaspoon ground cumin 

• 1 teaspoon paprika (I like smoked but can also use sweet)

• ? teaspoon cayenne, or to taste 

• 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped OR 4 cups fresh

• ¾ teaspoon salt, more as needed

• ¼ teaspoon black pepper, more as needed

• Shredded kale (a few handfuls - options)

• 5 ounces feta cheese, crumbled (about 1 1/4 cups - optional)

• 6 large eggs 

•  Chopped cilantro, for serving 

•  Hot sauce, for serving

• French bread, for serving

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in kale and crumbled feta if using. 

There are two options from here.  We usually fry the eggs separately and serve on top of the shakshuka because most of us don’t like runny eggs.  The traditional preparation is to cook the eggs in the shakshuka. This can either be done in the pan or, if you use a cast iron skillet, in a 375 degree oven. Gently crack eggs into divots in the tomatoes. Season with salt and pepper. Cook until set or transfer skillet to oven and bake until eggs are just set - about    7 to 10 minutes. 

Sprinkle with cilantro and serve with hot sauce and bread for dipping in the shakshuka. 

Instant Pot: Saute onions, peppers, and garlic; add spices + salt/pepper. Cook for 10 minutes on Manual and do a quick release. Adjust for seasonings