Shakshuka

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Red bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Canned diced tomatoes (1 (28-ounce) can)
• Tomato paste (2 tablespoons)
• Ground cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Cayenne pepper (1/4 teaspoon (adjust for heat preference))
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Eggs (4-6, depending on serving size)
• Feta cheese (1/2 cup, crumbled)
• Fresh parsley (1/4 cup, chopped)
• Crusty bread (for serving)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the finely chopped onion and diced red bell pepper. Sauté until softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the canned diced tomatoes, tomato paste, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine and let the mixture simmer for about 10 minutes, allowing the sauce to thicken slightly.
5. Create small wells in the sauce using a spoon, then carefully crack an egg into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are set to your desired doneness.
6. Once the eggs are cooked, remove the skillet from heat and sprinkle the top with crumbled feta cheese and chopped fresh parsley.
7. Serve the shakshuka hot, accompanied by crusty bread for dipping and enjoying all the delicious sauce.