Shakshuka

Ingredients

• 1 Tablespoon olive oil
• 1 onion (diced)
• 1 red pepper (diced)
• 4 garlic cloves (minced)
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper
• Salt and pepper
• 1 14.5 ounce can fire roasted diced tomatoes
• 6 eggs
• 1/2 cup crumbled feta
• 1/4 cup cilantro (chopped)

Instructions

1. 1

   Sauté vegetables: Pour olive oil in a large saute pan, add onions and red pepper and cook over medium heat. Cook for 5 to 8 minutes, or until the vegetables soften.

2. 2

   Add spices: Add garlic, cumin, smoked paprika, and oregano. Cook for another minute, stirring constantly.

3. 3

   Simmer sauce: Stir in the tomatoes and season with salt and pepper. Let the tomato mixture simmer for 10 minutes.

4. 4

   Cook eggs: Move the sauce around to create wells for the eggs. Crack the eggs into holes. Cover and cook for 5 to 8 minutes, depending on how cooked you like your eggs.

5. 5

   Garnish: Remove from heat, and top with crumbled feta, cilantro, and if desired more salt, pepper, and red pepper flakes. Serve immediately.