Shakshuka with White Beans and Dill

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, jalapeños, garlic, cumin and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the tomatoes with juices, the beans and capers. Bring to a simmer over medium-high and cook, stirring occasionally, until a spatula drawn through the mixture leaves a slight trail, 7 to 9 minutes. Taste and season with salt and pepper.

Step 2

Reduce to medium-low and use the back of a large spoon to create 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each well, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the dill and drizzle with additional oil.