Tel Aviv Shakshuka 🍳

Method

1. 1

   Soften onion and peppers in olive oil over medium heat for 8 minutes.

2. 2

   Add garlic, cumin, paprika and chili; fry until fragrant.

3. 3

   Pour in crushed tomatoes and simmer until the sauce thickens, about 10 minutes.

4. 4

   Make wells with a spoon and crack in eggs; cover and cook until whites set but yolks stay runny.

5. 5

   Crumble feta over, scatter parsley and serve with bread for scooping.