Spicy Feta Shakshuka

Heat the olive oil in a large skillet over medium heat.

Add the onion, bell pepper, and chili pepper. Season with salt and black pepper.

Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften.

Stir in the garlic, cumin, coriander, and smoked paprika. Cook for another 1 to 2 minutes until fragrant.

Add the diced tomatoes and tomato passata to the skillet and stir well.

Increase the heat slightly and simmer the sauce for 5 to 6 minutes until it thickens.

Using the back of a spoon, create four small wells in the tomato sauce.

Carefully crack one egg into each well.

Season the eggs lightly with salt and pepper.

Cover the skillet with a lid and cook until the eggs reach your preferred doneness, about 4 minutes for runny yolks or 8 to 10 minutes for firmer yolks.

Remove the skillet from the heat.

Sprinkle the crumbled feta and chopped parsley over the top.

Serve immediately with warm crusty bread for dipping.