Shakshuka

Serves: 2

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 bell pepper, diced (any color or combination)
• 2 tsp minced garlic
• 2 tsp smoked paprika
• 2 tsp cumin
• ½ tsp chili powder
• 1⁄8 tsp ground red pepper
• 1 (28 oz) can diced tomatoes, partially drained
• 4 large eggs
• salt and pepper, to taste
• ¼ cup feta cheese, crumbled
• ¼ cup parsley, chopped

Directions

1. Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook for 5 minutes.
2. Add garlic and spices. Cook for 1 additional minute.
3. Pour tomatoes into the pan. Add salt and pepper, then simmer until thoroughly heated.
4. While the sauce simmers, poach 4 eggs in the microwave until the whites are set. Lightly oil each egg cup in a microwave egg poacher and add 1 tsp water to each. Crack eggs into the cups and use a toothpick to pierce each yolk and white. Microwave for 2 minutes.
5. Divide the tomato mixture into two bowls or shallow plates with lips. Make two wells in each and nestle the eggs into the sauce. Top with chopped parsley and crumbled feta.