Shakshuka Scrambled Eggs

Step 1

Heat 2 TBSP of olive oil in a skillet over medium heat. Add the red bell pepper and minced garlic. Sauté for 3-4 minutes until softened.

Step 2

Stir in cumin, smoked paprika, red pepper flakes (or cayenne), and tomato sauce. Cook for another 3-4 minutes until the sauce thickens slightly.

Step 3

In a bowl, whisk the eggs and the salt. Add the eggs to the skillet with the tomato sauce and gently fold them together until the eggs are soft and just set (the eggs should be creamy).

Step 4

Turn off the heat. Sprinkle the feta cheese on top, garnish with fresh parsley or cilantro and serve with toasted sourdough bread, if desired.