Shakshuka North African Style

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• Crusty bread for serving

Instructions

1. Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium heat.
2. Add diced onion and bell pepper, and cook for 5-7 minutes until softened.
3. Add minced garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, add salt and pepper. Simmer for 10-15 minutes until sauce thickens slightly.
5. Using a spoon, create 6 wells in the tomato sauce.
6. Crack eggs into each well, being careful not to break the yolks.
7. Cover the pan and cook for 8-12 minutes until egg whites are set but yolks remain slightly runny.
8. Remove from heat and sprinkle crumbled feta cheese over the top.
9. Garnish with fresh parsley and cilantro.
10. Serve immediately with crusty bread for dipping.