Shakshuka

Ingredients:

• 2 tbsp olive oil

• 1 medium white onion, halved and thinly sliced

• 1 red bell pepper, thinly sliced

• 3 cloves garlic

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ⅛ teaspoon cayenne

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• 2 cans fire roasted diced tomatoes 14.5oz

• 2 tbsp tomato paste

• 4 eggs

optional ingredients:

• feta

• cilantro

Directions:

1. Heat oven to 375 degrees.

2. In a cast iron skillet, heat oil over medium heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.

3. Add garlic and cook until tender, 1 to 2 minutes.

4. Stir in spices and salt and pepper, and cook 1 minute.

5. Add both cans of tomatoes and tomato paste, stir to combine. Simmer for about 10 minutes, or until the sauce has thickened.

6. Make 4 wells in the sauce and crack eggs into hole (I only had 3 eggs on hand, but 4 would have preferred 4). Season with salt and pepper. Transfer skillet to oven and bake until egg whites are set and yolk is still runny, 7 to 10 minutes.

7. Garnish with cilantro and feta and serve with toasted bread and hot sauce.