Shakshuka

_{Step 1/4}

Sauté Vegetables

• 1 tsp Olive Oil
• 1/2 Small Onion
• 1/4 Red Bell Pepper
• 1 Garlic Clove

Heat olive oil in a skillet over medium heat. Add finely chopped onion and diced bell pepper, sautéing until softened, for about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

_{Step 2/4}

Prepare Sauce

• 1 Roma Tomato
• 1/4 tsp Ground Cumin
• 1/2 tsp Paprika
• 1/4 tsp Cayenne Pepper

Stir in diced roma tomato, ground cumin, paprika, cayenne pepper, salt, and pepper. Saute for a bit to toast spices and break down tomatoes. Let simmer for 5-7 minutes until the sauce thickens slightly.

_{Step 3/4‍}

Cook Eggs

• 2 Large Eggs

Make two wells in the tomato mixture, and crack an egg into each well, keeping the yolks intact. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.

_{Step 4/4}

Garnish and Serve

• 15g Crumbled Feta Cheese

Remove from heat, season with salt and pepper to taste and garnish with crumbled feta cheese. Serve hot, directly from the skillet.