Tomato and Cucumber Shakshuka

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

2 cloves, minced

Tomatoes

4 cups, diced

Cucumber

1 large, diced

Red bell pepper

1, diced

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Eggs

4

Feta cheese

1/2 cup, crumbled

Fresh parsley

1/4 cup, chopped

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, approximately 5 minutes.
3. Stir in the diced tomatoes, cucumber, and red bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly.
4. Add the cumin, paprika, salt, and pepper to the skillet. Cook for an additional 2 minutes, stirring to release the spices' aromas.
5. Create small wells in the vegetable mixture and crack an egg into each well. Cover the skillet and cook for about 8-10 minutes, or until the eggs are cooked to your liking.
6. Once the eggs are done, remove the skillet from heat and sprinkle the chopped parsley and crumbled feta cheese over the top.
7. Serve hot with crusty bread or pita on the side for dipping.