Shakshuka with Crumbled Feta

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red capsicum, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon cayenne, or to taste
• 1 400g can whole plum tomatoes with juices, coarsely chopped
• ¾ teaspoon salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 150g feta cheese, crumbled
• 6 large eggs
• Chopped Coriander, for serving

Method:

• Heat oven to 190 degrees celsius.
• Heat oil in a large skillet over medium-low heat.
• Add onion and bell pepper. Cook gently until very soft.
• Add garlic and cook for 1 to 2 minutes until tender; stir in cumin, paprika and cayenne, and cook for 1 minute.
• Pour in tomatoes & season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, approximately 10 minutes.
• Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes.
• Season with salt and pepper.
• Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
• Sprinkle with coriander and serve with hot sauce.

Recipe credit goes to Melissa Clark at NYT Cooking.

Image credit goes to Andrew Scrivani.