Shakshuka

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Sauté Vegetables

Heat olive oil in a skillet over medium heat. Add finely chopped onion and diced bell pepper, sautéing until softened, for about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

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Prepare Sauce

Stir in canned diced tomatoes, ground cumin, paprika, ground cayenne pepper (optional), salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.

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Cook Eggs

Make two wells in the tomato mixture, and crack an egg into each well, keeping the yolks intact. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.

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Garnish and Serve

Remove from heat, season with salt and pepper to taste and garnish with crumbled feta cheese. Serve hot, directly from the skillet.