Shakshuka with Feta and Olives

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 28 oz Canned Crushed Tomatoes
• 1 medium Red Bell Pepper
• 1/2 teaspoon Chili Flakes
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 4 large Eggs
• 4 oz Feta Cheese
• 1/4 cup Kalamata Olives
• 2 tablespoons Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F/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 1/2-inch 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 1/2-inch 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 28 oz 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 4 oz 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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