Shakshuka with Feta

Step 1

Preheat oven to 375°F degrees.

Step 2

Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.

Step 3

Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes. Stir in the crumbled feta cheese.

Step 4

Create 6 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Place the skillet in the oven to continue cooking until the eggs are set, about 8-12 minutes.

Step 5

Garnish with fresh cilantro, and serve with crusty bread or pita.