Shakshouka
 
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • Salt and Pepper for seasoning throughout
  • 1 teaspoon cumin
  • 1½ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 26.6 can chopped tomatoes
  • 3 ounces feta cheese, crumbled
  • 6 eggs
  • ¼ cup parsley, chopped
  • Crusty bread or pita for serving
  • Potatoes and hardy greens like kale or chard are great in here too.
Instructions
  1. In a 12-inch skillet, hear olive oil over medium heat.
  2. Add the onion and peppers, season with salt and pepper. Cook, stirring occasionally about five minutes, until tender. Add garlic and spices. Cook for two more minutes.
  3. Add tomatoes and more salt and pepper, stir to combine. Simmer until slightly thickened about 15 minutes. Stir in feta.
  4. Reduce heat to medium low and, working one at a time, make a small well with a spoon for an egg. Crack the egg into it. Cover pan and simmer for 10-15 minutes or until the egg whites are set.
  5. Remove from heat and sprinkle with parsley, more salt and pepper. Serve with bread or pita.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/eggs-for-dinner/