Traditional Middle Eastern Tomato Shakshuka

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 whole Large yellow onion, diced
• 1 whole Red bell pepper, seeded and diced
• 4 cloves Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.25 teaspoon Red pepper flakes(optional)
• 28 ounces Canned crushed tomatoes
• 6 whole Large eggs
• 0.25 cup Fresh cilantro or parsley, chopped
• 2 ounces Feta cheese, crumbled(optional)
• 1 to taste Salt and black pepper

Instructions

1. 1

   Heat the olive oil in a large deep skillet or cast-iron pan over medium heat.

2. 2

   Add the diced onion and bell pepper; cook for about 5 minutes until the onion becomes translucent.

3. 3

   Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.

4. 4

   Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.

5. 5

   Use a large spoon to make 6 small wells in the tomato sauce and carefully crack an egg into each well.

6. 6

   Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.

7. 7

   Remove from heat and garnish with crumbled feta cheese and fresh chopped cilantro or parsley.

8. 8

   Serve immediately directly from the pan with warm crusty bread or pita for dipping.