Traditional shakshuka with feta and crusty bread

• 4 large eggs
• 1 can (410 g) crushed tomatoes
• 1 medium onion, finely diced
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, minced
• 15 ml olive oil
• 5 ml ground cumin
• 5 ml paprika
• 1 ml chili flakes (optional)
• 60 ml crumbled feta cheese
• 5 ml dried parsley or oregano
• Salt and black pepper to taste
• 4 thick slices of whole grain crusty bread

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing until softened, about 5-7 minutes.
2. Stir in the garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly.
4. Use a spoon to create four small wells in the sauce. Carefully crack an egg into each well.
5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are fully set and opaque while the yolks remain slightly runny. For food safety, ensure egg whites are firm and yolks have reached at least 160°F (71°C) if a firmer texture is preferred.
6. Remove from heat and sprinkle the crumbled feta and dried herbs over the top.

Serve immediately directly from the pan with the toasted slices of crusty bread to scoop up the sauce and egg yolks.