Shakshuka With Feta

Ingredients:

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 can (28 ounces) diced tomatoes
4 eggs, or more
Feta cheese, crumbled
Cilantro, roughly chopped
Crusty bread

Directions:

Preheat oven to 375°F.
In a cast-iron skillet or oven-safe skillet on medium-high heat, warm olive oil.
Add onion and red pepper and cook until soft, stirring often not to burn, for about 4-5 minutes. Add minced garlic and cook for another 1-2 minutes, stirring often.
Add cumin, paprika, red pepper flakes, salt, and pepper, and stir to ensure the vegetables are coated with spices. Cook for another 1 minute until fragrant.
Add diced tomatoes to the pan and stir well to combine. Simmer on medium heat for about 10-15 minutes until the tomatoes have reduced and the sauce has thickened, using a spoon to gently break them up as they cook.
Once the sauce had thickened, add the eggs. Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish. There should be room in a large skillet to fit up to six eggs easily.
Once the eggs are all cracked into the mixture, transfer the skillet to the oven for about 5-8 minutes or until the egg whites are set and the yolks are cooked to your liking.
Once cooked, removed from the oven, top with crumbled feta cheese and cilantro, and serve with a side of crusty bread.

I await your comments! Enjoy!