Shakshuka

Ingredients

• 2 Tablespoon Olive oil - 2 (tablespoons)
• 1 Each Medium yellow onion, diced - 1 (count), diced
• 1 Each Large red bell pepper, diced - 1 (count), diced
• 4 Count Garlic cloves, minced - 4 (count), minced
• 1 Teaspoon Smoked paprika - 1 (teaspoon)
• 1 Teaspoon Ground cumin - 1 (teaspoon)
• 0.25 Teaspoon Red pepper flakes - 1/4 (teaspoon)
• 28 Ounce Canned crushed tomatoes - 28 (ounces)
• 1 Teaspoon Fine salt - 1 (teaspoon)
• 0.25 Teaspoon Black pepper - 1/4 (teaspoon)
• 6 Each Large eggs - 6 (count)
• 0.5 Cup Feta cheese, crumbled - 1/2 (cup), crumbled

Instructions

1. Heat the oil

   1. Heat the olive oil in a large skillet over medium heat.

2. Soften the vegetables

   2. Add the diced onion and diced red bell pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.

3. Bloom the spices

   3. Stir in the minced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Cook for 1 minute.

4. Simmer the tomato sauce

   4. Add the crushed tomatoes and stir well. Simmer until slightly thickened, 10 to 12 minutes.

5. Add the eggs

   5. Make 6 shallow wells in the sauce. Crack 1 egg into each well.

6. Poach the eggs

   6. Cover the skillet and cook over medium-low heat until the egg whites are set, 6 to 8 minutes.

7. Finish with feta

   7. Sprinkle the crumbled feta over the shakshuka and cook uncovered for 1 to 2 minutes.

8. Serve

   8. Serve hot directly from the skillet.