Shakshuka with Olives and Feta

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 can (14 oz) crushed tomatoes
• •1 teaspoon cumin
• •½ teaspoon paprika
• •½ cup Kalamata olives, pitted
• •4 large eggs
• •¾ cup crumbled feta cheese
• •to taste Salt and pepper
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Heat olive oil in a large skillet over medium heat, then sauté diced onion until softened, about 3 minutes.
2. 2Add garlic and cook for 1 minute until fragrant, then stir in crushed tomatoes, cumin, and paprika.
3. 3Simmer the sauce for 5-7 minutes to allow flavors to meld, then add olives and season with salt and pepper.
4. 4Create 4 small wells in the sauce and gently crack an egg into each well.
5. 5Cover the skillet and cook for 3-5 minutes until egg whites are set but yolks remain runny.
6. 6Sprinkle feta cheese over the eggs and sauce, then garnish with fresh parsley.
7. 7Serve directly from the skillet with crusty bread for dipping.

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