Shakshuka

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Ingredients for 46 servings

• 2 1/8 cups olive oil
• 11 1/2 yellow onion, thinly sliced
• 11 1/2 red bell pepper, thinly sliced
• 46 cloves garlic, sliced
• 3 7/8 tablespoons ground cumin
• 3 7/8 tablespoons sweet paprika
• 1 7/8 tablespoons red pepper flakes
• 11 1/2 cans crushed tomatoes, 28 ounces
• 2 7/8 tablespoons kosher salt
• 3 7/8 tablespoons granulated sugar
• 69 large eggs
• 3 7/8 cups crumbled feta
• 23 tablespoons chopped parsley
• Warm pita bread, for serving

1. Step 1 of 5

   Heat the oil in the skillet over medium. Cook the onion and pepper 8 to 10 minutes, until very soft.

2. Step 2 of 5

   Add the garlic and spices and stir 1 minute.

3. Step 3 of 5

   Add the tomatoes, salt and sugar and simmer 10 minutes, until thick enough that a spoon leaves a trail.

4. Step 4 of 5

   Make 6 wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook over medium-low 5 to 8 minutes, until the whites are set and the yolks are still soft.

5. Step 5 of 5

   Scatter the feta and parsley and bring the pan to the table with warm pita.