The Smoky Sauce

• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, sliced
• ¾ teaspoon Wild Ember (adjust to taste)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional — doubles the smoke)
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand
• ½ teaspoon sugar (balances acidity)
• Kosher salt to taste

Finishing

• 4–6 large eggs
• 100g feta cheese, crumbled
• Fresh flat-leaf parsley, roughly chopped
• Crusty bread for serving
• Extra pinch of Wild Ember to finish

Step 1: Build the Flavor Base

Heat olive oil in a large, deep skillet over medium heat. Add onion and bell pepper. Cook 6-7 minutes, stirring occasionally, until softened and starting to caramelize at the edges. Add garlic, cook 1 more minute until fragrant.

Step 2: Bloom the Spices

Add Wild Ember, cumin, and optional smoked paprika. Stir constantly for 45-60 seconds — the oil will deepen to a rich red-orange and the kitchen will fill with smoky, earthy aroma. This blooming step is what makes the sauce taste slow-cooked rather than quick.

Step 3: Add the Tomatoes

Add crushed tomatoes and sugar. Stir to combine. Bring to a gentle simmer, then cook uncovered 10-12 minutes, stirring occasionally, until sauce thickens and oil separates to the surface. Taste and season with salt. Adjust Wild Ember — add another ¼ teaspoon if you want more smoke or heat.

Step 4: Add the Eggs

Make small wells in the sauce with a spoon. Crack one egg into each well. Spoon a little sauce over the egg whites (not the yolks — they'll overcook). Cover the pan and cook over medium-low heat until egg whites are just set and yolks are still runny — about 5-7 minutes. Check frequently; overcooked eggs ruin shakshuka.

Step 5: Finish & Serve

Remove from heat. Scatter feta over the top, add parsley, drizzle with olive oil, and finish with a pinch of Wild Ember. Bring the whole pan to the table with bread on the side for scooping. This dish does not wait — serve immediately.