Shakshuka

Heat olive oil in a deep skillet or saute pan over medium-high heat, and add the onion and bell pepper. Cook until fully softened and slightly charred, about 5 minutes.

Add the garlic and spices, and cook for 30 seconds. Then add the tomatoes, stir to combine and break down the tomatoes with the spatula leaving some chunks in the mixture. Reduce the heat to low, and simmer for 10 minutes to reduce.

Using a spoon, create 6 small wells/dips and break in egg in each well. After you break each egg, spoon some of the tomato sauce over the whites leaving the yolk exposed.

Cover with a lid, and cook for 5-6 minutes. You want the whites to barely set, and the yolks to stay runny.

Remove from heat, garnish with red pepper flakes, crumbled feta cheese, chopped fresh cilantro or parsley, and a drizzle of extra virgin olive oil. Serve with toasted bread.