Mediterranean Shakshuka with White Beans

Warm the olive oil in a large, deep skillet or oven-safe pan over medium heat. Add the diced yellow onion and sliced bell pepper. Cook, stirring now and then, until they soften and start to turn golden at the edges, about 8 minutes. Toss in the minced garlic and let it cook for another minute until it smells wonderful.

Sprinkle the paprika, cumin, and cayenne over the aromatics. Stir constantly for about 30 seconds to wake up the spices. Pour in the tomato sauce and stir everything together. Season with the salt and black pepper. Let it come to a gentle simmer and cook uncovered for 10 minutes, giving it a stir every now and then so it doesn't stick.

Stir in the white beans (drained and rinsed) and the heavy cream. Drizzle in the honey and stir to combine. Let the sauce simmer gently for another 5 minutes until it thickens slightly and the flavors come together.

Using the back of a spoon, make six small wells in the sauce, spaced apart. Crack an egg into each well and season lightly with a pinch of salt. Cover the pan with a lid and reduce the heat to medium-low. Cook until the whites are set but the yolks are still jammy and soft, about 5 to 7 minutes. Check them after 5 minutes — they should look glossy and just barely set.

Remove the pan from the heat. Crumble the feta cheese generously over the top. Chop the parsley and scatter it across the shakshuka. Cut the lemon in half and squeeze both halves over everything — the brightness cuts right through the richness. Serve straight from the pan with plenty of crusty white bread for scooping up the sauce and those lovely soft yolks.