Moroccan Shakshuka

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Red bell pepper

1, diced

Garlic

3 cloves, minced

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Cayenne pepper

1/4 teaspoon (adjust to taste)

Crushed tomatoes

1 can (28 ounces)

Salt

to taste

Black pepper

to taste

Eggs

4 large

Feta cheese

1/2 cup, crumbled

Fresh cilantro

1/4 cup, chopped

Crusty bread

for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and diced red bell pepper. Sauté until softened, about 5 minutes.
3. Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.
4. Pour in the crushed tomatoes and season with salt and pepper. Allow the sauce to simmer for about 10 minutes, stirring occasionally.
5. Create small wells in the tomato sauce using the back of a spoon and gently crack an egg into each well.
6. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness (runny or firm).
7. Once cooked, sprinkle the dish with crumbled feta cheese and chopped cilantro.
8. Serve hot with slices of crusty bread for dipping.