Shakshuka

• 3 tbsp olive oil3 tbsp olive oil
• 1 large onion, diced1 onion, diced
• 1 red bell pepper, diced1 bell peppers, diced
• 2 jalapeños, seeded and diced2 jalapeños, seeded and diced
• 5 ribs celery, diced5 ribs celery, diced
• 2 tsp salt2 tsp salt
• 2 tbsp smoked paprika2 tbsp smoked paprika
• 1 1/2 tsp cardamom1 1/2 tsp cardamom
• 1/4 tsp cinnamon1/4 tsp cinnamon
• a pinch of cayenne1/4 tsp cayenne pepper
• 1 tsp dried oregano1 tsp dried oregano
• 1 tsp ground cumin1 tsp ground cumin
• 1/2 tsp black pepper1/2 tsp black pepper, freshly cracked
• 4 cloves garlic, minced4 cloves garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices14 1/2 oz canned diced tomatoes
• 2 tbsp tomato paste2 tbsp tomato paste
• 1 lemon, zested and juiced1 lemon, zest plus 1 tbsp juice
• 2 tsp sugar2 tsp sugar
• 1 cup water, as needed1 cup water
• 3 eggs3 eggs
• a big handful of fresh parsley, for garnish2 tbsp fresh parsley, chopped

Steps

1. Heat your oven to 350°F.
2. Add a glug of olive oil to a big skillet that can go in the oven, then toss in the onion, bell pepper, jalapeño, and celery.
3. Stir in the salt, smoked paprika, cardamom, cinnamon, cayenne, oregano, cumin, and black pepper.
4. Cook over medium heat until the vegetables soften and the spices smell fragrant, about 10 to 12 minutes.
5. Stir in the garlic, then the tomato paste, the diced tomatoes with all their juice, a little sugar, and the zest and juice of the lemon.
6. Cook another 10 minutes until everything melds together, splashing in water to loosen the sauce to a stew-like consistency.
7. With the back of a spoon, make a few wells in the sauce, then crack one egg into each.
8. Slide the pan into the oven for 8 to 12 minutes, until the whites set but the yolks stay soft.
9. Top with more black pepper and the parsley. Serve with toasted pita and avocado if you like.