Tomato Pepper Shakshuka with Feta Baguette Crostini

Instructions

1. 1

   Preheat the oven to 200°C. Arrange the sliced baguette on a baking tray and toast for 6–8 minutes, or until crisp and lightly golden.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 4–5 minutes, stirring occasionally, until softened.

3. 3

   Add the sliced red bell pepper and cook for another 5–6 minutes, until the pepper begins to soften.

4. 4

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

5. 5

   Add the crushed tomatoes to the skillet and stir well. Simmer the sauce for 10–12 minutes, allowing it to thicken slightly.

6. 6

   Use a spoon to make 8 small wells in the tomato and pepper sauce. Crack one egg into each well.

7. 7

   Cover the skillet and cook over low to medium-low heat for 6–9 minutes, or until the egg whites are set and the yolks are cooked to your preferred doneness.

8. 8

   While the eggs cook, spoon crumbled feta cheese over the toasted baguette slices to make the crostini.

9. 9

   Sprinkle the shakshuka with fresh parsley and serve hot with the feta baguette crostini on the side.