Shakshuka

Ingredients

• 6 eggs
• 1 onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne, optional
• 2 tbsp olive oil
• Crumbled feta and fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. 1Heat olive oil in a large skillet and sauté onion and bell pepper until softened.
2. 2Add garlic, cumin, paprika, and cayenne, and cook 1 minute until fragrant.
3. 3Pour in crushed tomatoes, season with salt and pepper, and simmer 15 minutes until thickened.
4. 4Make small wells in the sauce and crack an egg into each well.
5. 5Cover and cook 6-8 minutes until the egg whites are set but yolks remain runny.
6. 6Sprinkle with feta and cilantro, and serve straight from the pan with crusty bread.

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