Shakshuka

Ingredients:

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

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes.
2. Add the garlic and red bell pepper to the skillet and sauté for another 2-3 minutes, until the pepper softens.
3. Pour in the crushed tomatoes, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir everything together and let the sauce simmer for 10-15 minutes until it thickens.
4. Using a spoon, create 6 evenly spaced indentations in the sauce. Crack an egg into each indentation.
5. Cover the skillet and let the eggs cook in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny.
6. Sprinkle the feta cheese and parsley over the top of the shakshuka.
7. Serve the shakshuka hot with pita bread or crusty bread for dipping into the sauce.