Easy, quick and tasty. Thrown in extra chilli powder to really give it some zing!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (28 oz) crushed tomatoes or tomato sauce
• Salt and pepper to taste
• 6 large eggs
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley or cilantro, chopped, for garnish
• Optional: sliced avocado, olives, or fresh basil for serving

Instructions:

1. Heat the oil:
   • In a large, deep skillet or cast-iron pan, heat the olive oil over medium heat.
2. Cook the vegetables:
   • Add the chopped onion and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
   • Add the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until the spices are fragrant.
3. Add the tomatoes:
   • Pour in the crushed tomatoes and stir to combine. Season with salt and pepper to taste.
   • Simmer the sauce for about 10 minutes, allowing it to thicken slightly.
4. Add the eggs:
   • Make small wells in the sauce using a spoon, and crack an egg into each well.
   • Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still slightly runny. Cook longer if you prefer fully cooked yolks.
5. Garnish and serve:
   • Sprinkle the shakshuka with crumbled feta cheese and fresh parsley or cilantro.
   • Serve directly from the skillet with crusty bread, pita, or over rice. Optional toppings like sliced avocado or olives can also be added.

Tips:

• Customize: Feel free to add extra vegetables like spinach, zucchini, or eggplant to the sauce.
• Spice Level: Adjust the cayenne pepper or add a pinch of chili flakes if you like more heat.

Enjoy your shakshuka with some cucumber and mint yoghurt.