Shakshuka with Feta

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced onion and red bell pepper. Sauté for 5-7 minutes, until softened.

3. 3

   Stir in the minced garlic, ground cumin, and sweet paprika. Cook for 1 minute until fragrant.

4. 4

   Pour in the diced tomatoes with their juices. Add the salt and black pepper. Stir to combine.

5. 5

   Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.

6. 6

   Make four small wells in the sauce and gently crack an egg into each well.

7. 7

   Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.

8. 8

   Sprinkle the crumbled feta cheese over the top and cook for 1 more minute.

9. 9

   Remove from heat and garnish with chopped fresh parsley.

10. 10

    Serve hot with crusty bread, if desired.