Shakshuka

Ingredients

• 4 large eggs
• 1 can (14 oz) crushed tomatoes
• 1 medium, sliced bell pepper
• 1 small, diced onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper(optional)
• 1/2 tsp salt
• 1/4 cup, crumbled feta cheese(optional)
• 2 tbsp, chopped fresh parsley(optional)
• 4 slices, for serving crusty bread

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Add diced onion and sliced bell pepper and sauté for 5 minutes until softened.

2. 2

   Add garlic, cumin, smoked paprika, and cayenne; cook 1 minute until fragrant.

3. 3

   Pour in crushed tomatoes and salt, stir, and simmer uncovered for 10 minutes until slightly thickened.

4. 4

   Make 4 wells in the sauce and crack an egg into each. Cover and simmer gently for 6-8 minutes until egg whites are set but yolks are still runny.

5. 5

   Sprinkle with feta and parsley, and serve hot with crusty bread for scooping.