Easy Weekday Shakshouka

Step 1: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Step 2: Add minced garlic and chopped red bell pepper to the skillet. Cook for another 3-5 minutes, until the pepper is slightly softened.

Step 3: Stir in canned diced tomatoes, tomato paste, paprika, cumin, chili powder, salt, and black pepper. Bring the mixture to a simmer.

Step 4: Reduce heat to low and let the sauce simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.

Step 5: Using a spoon, create four wells in the tomato sauce.

Step 6: Crack an egg into each well.

Step 7: Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).

Step 8: Garnish with fresh parsley and crumbled feta cheese (if using).

Step 9: Serve immediately with crusty bread for dipping.