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 peppers, and sauté until the onion becomes translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, paprika, and cayenne pepper, and cook for another 1-2 minutes until fragrant.

4. 4

   Pour in the diced tomatoes with their juices, and season with salt and pepper to taste.

5. 5

   Simmer the mixture for about 10 minutes, allowing it to thicken slightly.

6. 6

   Make small wells in the tomato mixture and crack the eggs into each well.

7. 7

   Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.

8. 8

   Sprinkle the crumbled feta cheese over the top and garnish with chopped fresh parsley.

9. 9

   Serve hot, directly from the skillet, with crusty bread or pita on the side.