Feta And Egg Shakshuka

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.

2. Peel and chop 1 medium fresh onion and chop 1 medium fresh red bell pepper, then add them to the skillet. Sauté until softened, about 5-7 minutes.

3. Peel and mince 2 cloves of fresh garlic and add to the skillet, cooking for an additional 1-2 minutes until fragrant.

4. Stir in 1 teaspoon of ground cumin and 1 teaspoon of ground paprika, cooking for another minute.

5. Pour in 1 can (14 oz) of canned diced tomatoes, including the juice, and season with 1 teaspoon of salt and 1 teaspoon of black pepper to taste. Simmer for 10 minutes, stirring occasionally.

6. Make 4 small wells in the tomato mixture and crack 4 fresh eggs into each well.

7. Crumble 1 cup of feta cheese over the top of the eggs.

8. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.

9. Rinse and chop 1/4 cup of fresh parsley for garnish before serving.

10. Serve with 1 loaf of crusty bread for dipping.