Lebanese Baked Eggs with Tomatoes and Feta (Shakshuka)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Canned Crushed Tomatoes
• 1 tablespoon Tomato Paste
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.25 teaspoon Cayenne Pepper
• 4 large Eggs
• about 113 g Feta Cheese (dairy)
• 0.25 cup Fresh Parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and cook until softened.
3. 3Add minced garlic, paprika, cumin, and cayenne pepper. Cook for 1 minute.
4. 4Stir in crushed tomatoes and tomato paste. Season with salt and pepper. Bring to a simmer.
5. 5Make four wells in the tomato sauce and crack an egg into each well.
6. 6Crumble feta cheese over the top.
7. 7Bake in the preheated oven for 10-15 minutes, or until the eggs are cooked to your liking.
8. 8Garnish with fresh parsley and serve immediately.

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