Shakshuka with feta

INGREDIENTS

• 2-3 tbsp extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, seeded and diced
• ¼ tsp sea salt, adjust to taste
• Freshly ground black pepper
• 4 medium garlic cloves, minced
• 1 1/2 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 can of crushed tomatoes
• 1-2 tbsp harissa paste
• 1 diced tomato
• 3 to 5 eggs
• â…“ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• ¼ cup fresh cilantro leaves
• 1 diced avocado
• Optional: Microgreens for garnish
• Toasted bread, for serving

INSTRUCTIONS

• Begin by heating the olive oil in a 12-inch lidded stainless steel or cast-iron skillet over medium heat.
• Introduce the onion, red pepper, salt, and black pepper to the skillet. Cook these ingredients until the onion becomes translucent, approximately 6 to 8 minutes.
• Lower the heat to medium-low, then incorporate the garlic, paprika, chili powder and cumin. Stir this mixture, allowing it to cook for about 30 seconds.
• Add both crushed and fresh tomatoes, and harissa paste. Allow the mixture to simmer for approximately 15 minutes until it attains a thick consistency. Adjust seasoning with salt and pepper if necessary.
• Using the back of a spoon, create 3 to 5 indentations in the sauce and carefully break an egg into each. Cover the skillet and allow the eggs to cook until they reach your desired doneness, about 5 to 8 minutes.
• Finish the dish by topping it with the feta cheese, parsley, cilantro avocado, and optional microgreens.
• Serve with toasted bread on the side.

• Please note: Harissa paste can be procured from the store or made at home, depending on your preference.