Shakshuka

Ingredients

• Crusty bread - 4 slices, toasted
• Feta cheese - 1/4 cup, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Eggs - 4
• Salt and pepper - To taste
• Cayenne pepper - 1/4 teaspoon
• Paprika - 1 teaspoon
• Ground cumin - 1 teaspoon
• Tomato paste - 2 tablespoons
• Canned diced tomatoes - 1 can (400g)
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and diced red bell pepper. Cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in the canned diced tomatoes, tomato paste, ground cumin, paprika, cayenne pepper, salt, and pepper. Simmer for 10 minutes, until the sauce thickens.
5. Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes, until the eggs are cooked to your desired doneness.
6. Sprinkle with chopped fresh parsley and crumbled feta cheese.
7. Serve the shakshuka hot with toasted crusty bread for dipping.