Shakshuka

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sliced red bell pepper. Cook for 5 minutes until the vegetables are soft.

2. 2

   Add the minced garlic, cumin, and paprika to the skillet, and cook for another 2 minutes until fragrant.

3. 3

   Pour the can of diced tomatoes into the skillet, season with salt and pepper to taste, and stir the mixture. Simmer for 10 minutes until the tomatoes thicken slightly.

4. 4

   Using a spoon, make six wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are done to your liking.

5. 5

   Sprinkle the crumbled feta cheese and chopped parsley over the top of the shakshuka.

6. 6

   Serve hot directly from the skillet with bread if desired.