Stovetop Shakshuka with Feta

• 8 piecelarge eggs
• 800 gcanned whole peeled tomatoes(two cans, crushed by hand)
• 2 piecered bell pepper(diced)
• 1 piecewhite onion(finely diced)
• 4 clovegarlic(sliced)
• 1.5 tspground cumin
• 1.5 tspsweet paprika
• 0.3 tspcayenne pepper
• 3 tbspolive oil
• 120 gfeta cheese(crumbled)
• 15 gfresh flat-leaf parsley(chopped)
• crusty bread(to serve)

Method

1. 1

   Heat olive oil in a wide skillet over medium heat. Cook onion and red pepper until soft, about 8 minutes. Add garlic, cumin, paprika, and cayenne; cook 1 minute until fragrant.

2. 2

   Add crushed tomatoes with their juices; season with salt and simmer over medium heat for 12 minutes until sauce thickens and oil separates on the surface.

3. 3

   Use a spoon to make 8 wells in the sauce. Crack an egg into each well, cover the pan, and cook over low heat for 5–7 minutes until whites are set but yolks remain runny.

4. 4

   Scatter feta and parsley over the top and serve directly from the pan with crusty bread.