Shakshuka 

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander 
• ½ teaspoon red pepper flakes 
• 4 ripe tomatoes, chopped
• Salt and black pepper, to taste
• 4-5 eggs
• ¼ cup crumbled feta cheese 
• Fresh coriander or cilantro, chopped (for garnish)
• Bread or pita, for serving

Method:

1. Heat olive oil in a pan over medium heat. Add chopped onions and bell pepper. Sauté for 5-7 minutes until softened.
2. Stir in minced garlic, cumin, paprika, coriander, and red pepper flakes. Cook for about 30 seconds until fragrant.
3. Pour in tomatoes and season with salt and pepper. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
4. Using a spoon, create small wells in the sauce. Crack the eggs directly into these wells.
5. Cover the pan and let the eggs cook for 5-7 minutes, or until the whites are set but yolks are slightly runny (or to your preference).
6. Sprinkle with crumbled feta and fresh coriander or cilantro. Serve hot with bread or pita for dipping.

Recipe by: Heema Arya