Tomato and Cucumber Shakshuka

Ingredients

• Feta cheese - 1/4 cup, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Eggs - 4
• Salt and pepper - To taste
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Red bell pepper - 1, diced
• Cucumber - 1 large, diced
• Tomatoes - 4 medium, diced
• Garlic - 2 cloves, minced
• 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 minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Add the diced tomatoes, cucumber, and red bell pepper to the skillet. Cook for another 5 minutes, until the vegetables are slightly softened.
4. Stir in the paprika, cumin, salt, and pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. Create small wells in the vegetable mixture and crack the eggs into each well. Cover the skillet and cook for about 8-10 minutes, or until the eggs are cooked to your desired doneness.
6. Sprinkle the chopped parsley and crumbled feta cheese over the shakshuka.
7. Serve hot with crusty bread or pita on the side.