Shakshuka with Feta

Ingredients (12)

• 6 eggs
• 1 onion, sliced
• 1 red bell pepper, sliced
• 4 cloves garlic, sliced
• 1 (28 oz) can whole tomatoes, crushed by hand
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 cup crumbled feta
• 3 tbsp olive oil
• 1 handful parsley and cilantro
• Crusty bread for serving

Steps

1. Heat the oil in a wide skillet. Cook the onion and pepper with a pinch of salt until soft and lightly browned, 8 minutes.
2. Add the garlic, cumin, paprika and pepper flakes for 1 minute. Add the tomatoes and simmer 10 minutes until thick. Season.
3. Make six wells and crack an egg into each. Cover and cook 5 to 7 minutes until the whites set and the yolks are still runny.
4. Top with feta and herbs and serve straight from the pan with bread.