Shakshuka with Feta

Chop the onion and bell pepper.

Minced the garlic.

Crumbled the feta cheese.

Chop the fresh parsley.

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and bell pepper, and sauté until soft, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the canned tomatoes, ground cumin, paprika, salt, and black pepper.

Simmer for 10 minutes until the sauce thickens.

Make four wells in the sauce and crack an egg into each well.

Cover the skillet and cook for 5-7 minutes, or until the eggs are done to your liking.

Sprinkle crumbled feta cheese and chopped parsley over the top before serving.