Shakshuka with Feta and Herbs

• 6 eggs
• 1 can crushed tomatoes
• 1 red bell pepper
• 1 medium yellow onion
• 3 clove garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup feta cheese
• 1/4 cup fresh parsley
• 2 tbsp olive oil

Instructions

1. 1

   Heat the olive oil in a skillet and saute the sliced onion and bell pepper until soft, about 8 minutes.

2. 2

   Add the minced garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.

3. 3

   Pour in the crushed tomatoes and simmer for 8 minutes until thickened, seasoning with salt.

4. 4

   Make wells in the sauce and crack an egg into each one.

5. 5

   Cover and cook for 6 to 8 minutes until the egg whites are set but the yolks stay runny.

6. 6

   Crumble the feta over the top and scatter with chopped parsley.

7. 7

   Serve straight from the pan with warm bread for dipping.