Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tbsp olive oil; 1 onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/4 tsp chili flakes; 1 (28 oz) can crushed tomatoes; 1/2 tsp salt; 6 large eggs; 1/4 cup crumbled feta; 2 tbsp chopped parsley

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4

Ingredients

2 tbsp olive oil
1 oniondiced
1 red bell pepperdiced
3 cloves garlicminced
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chili flakes
1 (28 oz) can crushed tomatoes
1/2 tsp salt
6 large eggs
1/4 cup crumbled feta
2 tbsp chopped parsley

Instructions

Heat the olive oil in a large skillet over medium heat. Cook the onion and pepper until soft, about 6 minutes.
Add the garlic, cumin, paprika and chili flakes and cook for 1 minute, until fragrant.
Stir in the tomatoes and salt. Simmer for 10 minutes, until slightly thickened.
Make 6 wells in the sauce and crack an egg into each. Cover and cook on low for 6 to 8 minutes, until the whites are set but the yolks are still soft.
Scatter with feta and parsley and serve.

Notes

For firmer yolks, cook 2 to 3 minutes longer.