Shakshuka with Feta

Ingredients

• 2 tbspolive oil
• 1yellow onion, diced
• 1red bell pepper, diced
• 4garlic cloves, minced
• 2 tspground cumin
• 2 tspsmoked paprika
• ½ tspred pepper flakes
• 28 ozcrushed tomatoes, 1 large can
• 1 tspsugar
• 6eggs
• ½ cupfeta, crumbled
• ¼ cupparsley, chopped
• salt
• crusty bread, for serving

Method

1. Heat the oil in a large deep skillet over medium heat. Cook the onion and bell pepper with a pinch of salt until soft, about 8 minutes.

2. Add the garlic, cumin, paprika and red pepper flakes and stir for 1 minute.

3. Pour in the tomatoes, sugar and 1/2 tsp salt. Simmer until thickened enough that a spoon leaves a trail.

   ⏱ 15 min

4. Make 6 wells in the sauce with the back of a spoon and crack an egg into each.

5. Cover and cook on low until the whites are set but the yolks still jiggle.

   ⏱ 8 min

6. Scatter with feta and parsley and serve straight from the pan with bread.