Shakshuka “Eggs in Spiced Tomato Sauce”

Ingredients:

-> 2 tablespoons olive oil
-> 1 medium onion, chopped
-> 1 red bell pepper, chopped
-> 3 garlic cloves, minced
-> 1 teaspoon ground cumin
-> 1 teaspoon sweet paprika
-> 1/4 teaspoon crushed red pepper flakes (optional)
-> 1 can (28 oz) crushed tomatoes
-> Salt and pepper, to taste
-> 4-6 large eggs
-> Fresh parsley or cilantro, chopped, for garnish
-> Feta cheese, crumbled (optional)
-> Warm pita or crusty bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and bell pepper. Sauté for about 5-7 minutes, until softened.
3. Stir in minced garlic, cumin, paprika, and red pepper flakes. Cook for another minute until fragrant.
4. Pour in crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Using the back of a spoon, make small wells in the sauce. Crack the eggs into the wells.
6. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks are still slightly runny (or to your preferred doneness).
7. Remove from heat. Garnish with fresh parsley or cilantro and crumbled feta, if using.
8. Serve hot with warm pita or crusty bread for dipping.