Name: Smoky Spicy Shakshuka with Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp red pepper flakes; 1 can (28 oz) crushed tomatoes; Salt and black pepper to taste; 4 large eggs; 1/2 cup crumbled feta cheese; 1/4 cup fresh cilantro, chopped

Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 5 to 7 minutes until the vegetables are soft and the onion is translucent.

Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes. Cook for about 1 minute until the spices are highly fragrant, being careful not to let the garlic burn.

Pour in the crushed tomatoes and season with salt and black pepper to taste. Simmer the mixture gently for 10 minutes until the sauce thickens slightly and the flavors meld together.

Use a large spoon to make 4 small wells in the tomato sauce. Crack an egg into each well, then reduce the heat to low, cover the skillet, and cook for 5 to 8 minutes until the egg whites are fully set but the yolks remain runny.

Remove the skillet from the heat and sprinkle the crumbled feta and chopped cilantro over the top. Serve immediately directly from the pan with plenty of warm, crusty bread.