Shakshuka With Feta

Prep: 10 minutes

Cook: 20 minutes

Total Time: 30-40 minutes

Difficulty: Easy

 Watch the video on the Instagram page!

Ingredients:

 5  Tbsp olive oil

 1 medium white onion sliced

 1 large red bell pepper diced

28 ounce can whole or diced San Marzano Tomatoes

2 tsp toasted cumin powder

1 tsp smoked sweet paprika

4 tsp salt (adjust as needed)

Freshly ground black pepper to taste

5-6 eggs

1 cup feta cheese, crumble

Fresh Parsley for garnish

Your Favorite Toast for Serving

Method:

Heat olive oil in a skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Stir in cumin, paprika, salt & pepper.

Pour in the tomatoes. If whole tomatoes, smash them with wooden spatula. Bring to a gentle simmer, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.

Create 6 small nests in the tomato sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Place a lid over the skillet and continue cooking until the eggs are set, about 5-10 minutes (time depends on heat, skillet etc. so keep an eye on them).

Once eggs are at your desired consistency, garnish with crumbled feta on top, fresh chopped parsley and cracked black pepper.

Serve with your favorite toasted bread.