Ingredients
About 1/4 cup extra-virgin olive oil,
divide 1 small onion,
chop 3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles,
drain 2 garlic cloves,
chop1 teaspoon ground cumin about 1/2 tsp.
kosher salt1 tablespoon
sweet or hot paprika 1 can (28 oz.)
crush tomatoes 2 teaspoons
sugar 1/4 cup
chop flat-leaf parsley,
divide 6 large eggs
Pepper 1/2 cup crumbled feta cheese
How to Make It
Heat 2 tbsp. oil in a 12-in. cast-iron skillet over medium-high heat on a camp stove. Sauté onion and fresh chiles, if using, until softened, 7 to 8 minutes. Add canned chiles, if using, garlic, cumin, 1/2 tsp. salt, and the paprika; cook, stirring, until garlic is softened, about 1 minute.
Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tbsp. parsley.
With a wooden spoon, make 6 depressions in tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, rotating skillet 180° halfway through cooking, 5 to 9 minutes
Scatter feta and remaining 3 tbsp. parsley over shakshouka, then drizzle with remaining 2 tbsp. oil. Serve with more oil at the table if you like.
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