Shakshuka with Soft-Poached Eggs

1. 1
   Heat olive oil in a 12-inch skillet over medium heat until shimmering.
2. 2
   Add onion and red bell pepper, sautéing 6 to 8 minutes until soft and translucent.⏱ 8 min
3. 3
   Stir in garlic, cumin, smoked paprika, and cayenne pepper, cooking 1 minute until fragrant.⏱ 1 min
4. 4
   Pour in crushed tomatoes with juice and salt, stirring well to combine.
5. 5
   Simmer sauce uncovered over medium-low heat for 10 minutes until thickened.⏱ 10 min
6. 6
   Make 4 small indentations in the sauce using the back of a spoon.
7. 7
   Crack 1 egg carefully into each indentation without breaking the yolk.
8. 8
   Cover skillet with lid and cook 5 to 7 minutes until whites are set and yolks remain runny.⏱ 7 min
9. 9
   Remove lid, sprinkle crumbled feta and fresh cilantro over top, and serve warm.
10. 10
    Set oven broiler to high and place tomatillos, jalapeño, onion, and garlic on a rimmed baking sheet.
11. 11
    Broil vegetables 6 to 8 minutes until skins char and turn soft.⏱ 8 min
12. 12
    Transfer charred vegetables to a blender with cilantro and salt, blending until smooth green salsa forms.
13. 13
    Heat vegetable oil in a 10-inch skillet over medium-high heat until shimmering.
14. 14
    Fry tortilla wedges in batches for 3 to 4 minutes until golden and crisp, then drain on paper towels.⏱ 4 min
15. 15
    Pour blended green salsa into skillet over medium heat and bring to a simmer.
16. 16
    Toss fried tortilla chips into salsa, coating them for 1 to 2 minutes until warm yet still slightly crunchy.⏱ 2 min
17. 17
    Fry eggs in a separate small skillet with a drop of oil over medium heat for 2 to 3 minutes until edges crisp.⏱ 3 min
18. 18
    Divide sauced chips between plates, top with fried eggs, cotija cheese, and drizzled crema.
19. 19
    Heat butter and olive oil in a 10-inch skillet over medium heat until butter melts completely.
20. 20
    Add diced onion and sauté 4 to 5 minutes until soft and translucent.⏱ 5 min
21. 21
    Add green peppers and cook 3 minutes until tender.⏱ 3 min
22. 22
    Add chopped tomatoes, salt, and Aleppo pepper flakes, stirring well.
23. 23
    Simmer uncovered over medium-low heat for 8 minutes until tomatoes break down into a thick, juicy sauce.⏱ 8 min
24. 24
    Pour beaten eggs gently into skillet over tomato mixture.
25. 25
    Stir slowly with a wooden spoon over low heat for 2 minutes until eggs are barely set and soft-scrambled.⏱ 2 min
26. 26
    Remove skillet immediately from heat, garnish with fresh parsley, and serve with warm crusty bread.