Shakshuka with Feta and Pita

Ingredients

• extra virgin olive oil 2 tablespoons
• white onion 1 small piece
• bell pepper 1 piece
• garlic clove 3 cloves
• ground cumin 1 teaspoon
• sweet paprika powder 0.5 teaspoons
• cayenne pepper 1 pinch
• canned tomatoes 1 can
• salt 0.5 teaspoons
• ground black pepper 1 to taste
• egg 6 pieces
• parsley 0.25 cups
• feta 0.25 cups
• pita bread 1 to taste

Tools

• large lidded skillet
• spoon

Instructions

1. Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red bell pepper and cook until softened. Add the garlic, ground cumin, paprika, and cayenne pepper, if using, and cook, stirring, until fragrant.
2. Add the fire-roasted crushed tomatoes, sea salt, and black pepper. Simmer over low heat, stirring often, until the sauce has thickened.
3. Make wells in the sauce and crack an egg into each well. Cover and cook until the eggs are set to your liking. Season to taste with more salt and black pepper, then top with parsley leaf and crumbled feta cheese.
4. Serve with pita.

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