Shakshuka

Peel and dice the onion.

Smash the garlic cloves to loosen the skin, then mince.

Use a large pan, stainless or well-seasoned cast iron; do not leave the acidic tomatoes sitting in cast iron for long.

Heat about three tablespoons of olive oil over medium heat until shimmering.

Remove the ribs and seeds from the bell pepper and chop it, cutting skin side up.

Add the onions, then the bell pepper; cook 10 to 12 minutes, stirring occasionally, until soft and the onions are translucent and just starting to colour, not burnt.

Open the can of whole peeled tomatoes and pour off a little of the liquid so the shakshuka is not watery.

Add the paprika, chili powder and cumin and mix.

Add the garlic and stir constantly about two minutes so it does not burn.

Add the tomatoes and break them up with a wooden spoon; add reserved tomato juice as needed for consistency.

Bring to a boil over medium heat.

Season with the salt and pepper.

Reduce to a simmer, 15 to 20 minutes, until noticeably thicker; taste and adjust.

Stir in a handful of cilantro or parsley, saving some for the top.

Crack each egg into a small bowl, make a well in the sauce with the back of the spoon and slide the egg in; build a little wall of sauce around it. Repeat with the remaining eggs.

Cover and cook until the whites are set and the yolks still runny; said as "about 10 to 12 minutes" depending on the burner (check after 10), but on propane "these eggs are actually perfect after just like four minutes or so".

Take off the heat; finish with a sprinkle of cilantro and crumbled feta.

Serve with crusty bread.