Shakshuka with Feta
3 tbsp. extra virgin oil
1 large onion, halved and thinly sliced
1 large red bell pepper, thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon each ground cumin, sweet paprika, cayenne
1 28 oz. can chopped plum tomatoes with juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cup crumbled feta cheese
6 large eggs
Chopped cilantro and hot sauce for serving
Heat oven to 375 F.
Heat oil in large skillet, medium low heat. Add onion and bell pepper. Cook gently until very soft about 20 min.
Add garlic, and cook about 1 – 2 minutes. Stir in cumin, paprika and cayenne and cook 1 min.
Pour in tomatoes and season with salt and pepper.
Simmer until tomatoes have thickened, about 10 min.
Stir in feta. Gently crack eggs into skillet over tomatoes. and season with salt and pepper.
Transfer skillet to oven and bake until eggs are just set about 7 – 10 min.
Sprinkle with cilantro and serve with hot sauce.