Shakshuka

• 6 large eggs
• 2 cans (800g) crushed tomatoes
• 2 red bell peppers, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 100g feta cheese, crumbled
• Fresh parsley and cilantro
• Crusty bread to serve

Instructions

1. 1

   Heat olive oil in a large skillet. Sauté onion and peppers until soft, 8 minutes.

2. 2

   Add garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.

3. 3

   Add tomatoes. Season with salt. Simmer 15 minutes until sauce thickens.

4. 4

   Make 6 wells in the sauce. Crack an egg into each well.

5. 5

   Cover and cook on medium-low until whites are set but yolks are still runny, 8-10 minutes.

6. 6

   Top with crumbled feta and fresh herbs. Serve directly from the pan with crusty bread.

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