Shakshuka

Preparing the Sauce In a large skillet, heat olive oil over medium heat. Add the chopped onions and bell peppers, sauté until softened, about 5 minutes.

2Add minced garlic, cumin, paprika, chili powder, and cayenne pepper. Cook for another 2 minutes until fragrant.

3Pour in the diced tomatoes with their juices. Season with salt and pepper. Simmer the sauce for 10-15 minutes until it thickens slightly.

Poaching the Eggs (6) Create small wells in the sauce and crack the eggs (6) into them. Season the eggs (6) with salt and cover the skillet with a lid. Cook for about 5-7 minutes until the egg whites are set but the yolks are still runny.

Serving Sprinkle chopped parsley and crumbled feta over the shakshuka. Serve hot with crusty bread for dipping.