Shakshuka

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• 1/4 teaspoon red pepper flakes (optional)

• 1 (28-ounce) can whole peeled tomatoes, crushed by hand

• Salt and pepper to taste

• 5 large eggs

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 1/8 cup fresh chives, chopped

• 1/4 cup crumbled feta cheese (optional)

• Warm crusty bread for serving

Instructions:

1. Prepare the Sauce:

   • Heat olive oil in a large, deep skillet over medium heat.

   • Add diced onion and bell pepper, and sauté for about 5-7 minutes until softened.

   • Add minced garlic and cook for another 1-2 minutes until fragrant.

2. Add the Spices:

   • Stir in ground cumin, smoked paprika, ground coriander, and red pepper flakes (if using). Cook for another 1-2 minutes to toast the spices and release their aromas.

3. Add the Tomatoes:

   • Pour in the crushed tomatoes along with their juices.

   • Season with salt and pepper to taste.

   • Simmer the mixture for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

4. Cook the Eggs:

   • Create five small wells in the sauce using the back of a spoon.

   • Crack an egg into each well.

   • Cover the skillet and cook for about 5-8 minutes, or until the eggs are set to your desired doneness. For runny yolks, cook for a shorter time; for firmer yolks, cook longer.

5. Finish and Serve:

   • Remove the skillet from heat.

   • Sprinkle chopped parsley, cilantro, chives, and crumbled feta cheese (if using) over the top.

   • Serve immediately with warm, crusty bread for dipping.