Vegetarian shakshuka for breakfast or dinner

In over medium heat, heat olive oil. Add ground coriander, ground cumin, smoked paprika, and caraway seeds and cook, stirring frequently, until toasted and fragrant, about 30 seconds.

Stir in finely chopped roma tomatoes, coarsely chopped garlic, and finely chopped jalapeños; season with 1/4 tsp. salt and cook, stirring occasionally, until tomatoes begin to cook down and garlic and jalapeño are fragrant (about 10 minutes).

Pour in crushed tomatoes, season with salt, if needed. Cook, stirring occasionally to avoid sticking, until mixture is thickened (about 8 minutes).

Reduce heat to medium-low, make 6 wells in the vegetable mixture, and crack the eggs into the wells. Cover the pan and cook until the whites are bright white and set but the yolks are still runny, about 10 minutes.

Top with chopped fresh cilantro and crumbled feta.

Serve shаkshuka with bread.