Shakshuka with Feta and Olives

Instructions

1. 1Place an approximately 30 cm skillet over medium heat (175°C). Add the 2 tablespoons of Olive Oil and let it heat for about 30 seconds until it shimmers.
2. 2Add the 1 medium Onion, chopped into 1.27 cm pieces, to the hot skillet. Cook, stirring occasionally, for 5-7 minutes until the onion pieces look soft and translucent.
3. 3Add the 3 cloves of Garlic, minced, the 1 medium Red Bell Pepper, chopped into 1.27 cm pieces, the 1/2 teaspoon Chili Flakes, the 1 teaspoon Cumin, and the 1 teaspoon Paprika to the skillet. Stir everything together and cook for 2 minutes until you can smell the spices.
4. 4Pour the about 790 g Canned Crushed Tomatoes into the skillet. Stir to combine with the vegetables and spices. Season with the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper. Bring the sauce to a gentle simmer, which is when small bubbles rise to the surface, and let it cook for 5 minutes, stirring occasionally.
5. 5Using a spoon, carefully make 4 separate hollows, or wells, in the simmering tomato sauce. Gently crack one of the 4 large Eggs into each well.
6. 6Cover the skillet with a lid and continue to cook over medium heat for 5-8 minutes. The eggs are ready when the whites are fully set and opaque, but the yolks are still runny. If you prefer firmer yolks, cook for a few minutes longer.
7. 7Remove the skillet from the heat. Sprinkle the about 113 g Feta Cheese, crumbled, and the 1/4 cup Kalamata Olives, halved, over the top of the shakshuka.
8. 8Garnish the dish with the 2 tablespoons Fresh Parsley, chopped. Serve immediately.

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