Shakshuka

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper (adjust to taste)
• 1 can (400g) diced tomatoes
• Salt and pepper to taste
• 4-6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crumbled feta cheese (optional, for garnish)

Instructions:

1. Heat the olive oil in a large, deep skillet or frying pan over medium heat.
2. Add the diced onion and red bell pepper to the pan. Cook for about 5 minutes, or until the vegetables have softened.
3. Stir in the minced garlic, ground cumin, ground paprika, and ground cayenne pepper. Cook for an additional 1-2 minutes until the spices become fragrant.
4. Pour in the can of diced tomatoes (with their juices) into the skillet. Stir well to combine all the ingredients.
5. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
6. Create small wells in the tomato sauce using a spoon. Carefully crack the eggs into the wells.
7. Cover the skillet and let the eggs cook in the tomato sauce for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer your eggs more well-done, cook them a bit longer.
8. Once the eggs are cooked to your liking, remove the skillet from heat.
9. Garnish the Shakshuka with chopped fresh parsley or cilantro, and crumbled feta cheese (if desired).
10. Serve the Shakshuka directly from the skillet with warm crusty bread, pita, or flatbread for dipping.

Enjoy your homemade Shakshuka, a delicious and satisfying dish with a blend of Mediterranean flavors!