Tomato & Egg Shakshuka with Greek Twist

1.Heat olive oil in a large skillet over medium heat.

2.Add the chopped onion and diced red bell pepper. Sauté for 5-7 minutes until softened and translucent.

3.Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.

4.Add the crushed tomatoes and tomato paste to the skillet. Stir well to combine.

5.Season the sauce with salt and freshly ground black pepper to taste.

6.Reduce heat to low and simmer the tomato sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.

7.Make four small wells in the tomato sauce using the back of a spoon.

8.Crack one egg into each well carefully.

9.Cover the skillet with a lid and cook on low heat for 6-8 minutes, or until the egg whites are set but yolks remain runny. Adjust cooking time if you prefer firmer yolks.

10.Remove the skillet from heat and dollop spoonfuls of Greek yogurt over the eggs and sauce.

11.Sprinkle chopped fresh parsley and optional feta cheese crumbles on top for garnish.

12.Serve immediately with warm crusty bread or pita for dipping.