# What you'll need:
→ Vegetables
01 - 1 large onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach
06 - 1 jalapeño, seeded and finely chopped
→ Sauce
07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 (28-ounce) can crushed tomatoes
13 - 1 teaspoon granulated sugar
14 - Salt and black pepper to taste
→ Eggs and Garnish
15 - 4 to 6 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese
→ To Serve
18 - 4 pita breads, warmed
# How To Make It:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 minutes until softened and translucent.
02 - Add the diced red bell pepper, yellow bell pepper, and jalapeño to the skillet. Cook for 5 minutes until the vegetables become tender.
03 - Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until the spices become fragrant.
04 - Pour in the crushed tomatoes and add 1 teaspoon of sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
05 - Add the baby spinach and cook for 2 minutes until completely wilted.
06 - Using a spoon, make small wells in the sauce, spacing them evenly throughout. Crack one egg into each well.
07 - Cover the skillet with a lid and cook for 6 to 8 minutes until the egg whites are set but the yolks remain runny.
08 - Remove from heat and garnish with fresh cilantro or parsley and crumbled feta cheese.
09 - Transfer the shakshuka to serving bowls and serve immediately with warm pita bread for dipping.
