Shakshuka

Step 1

Heat the olive oil in a large skillet over medium heat and cook the onion and bell pepper, stirring occasionally, until softened, about 6 minutes.

Step 2

Stir in the cumin and cook for 30 seconds until fragrant.

Step 3

Add the crushed tomatoes and salt, bring to a simmer, and cook for 10 minutes until slightly thickened.

Step 4

Using a spoon, make 6 small wells in the tomato sauce and crack an egg into each well.

Step 5

Cover the skillet and cook over medium-low heat for 6-8 minutes, until the egg whites are set but the yolks are still soft.

Step 6

Scatter the feta cheese over the top, cover for 1 more minute to soften, then serve directly from the skillet with crusty bread.