Spicy Feta & Sumac Shakshuka with Za'atar Crostini

Instructions

1. 1

   Heat olive oil in a large frying pan over medium heat. Add chopped red onion and cook until softened, about 5 minutes.

   ~5 min
2. 2

   Add minced garlic and chopped red bell pepper to the pan. Cook for another 3-4 minutes until the pepper starts to soften.

   ~4 min
3. 3

   Pour in the crushed tomatoes. Stir in cumin, smoked paprika, and cayenne pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken.

   ~10 min
4. 4

   Crumble the feta cheese over the tomato sauce. Gently create four wells in the sauce and crack an egg into each well.

   ~2 min
5. 5

   Cover the pan and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny.

   ~8 min
6. 6

   While the eggs are cooking, lightly toast the baguette slices. Brush them with a little olive oil and sprinkle with za'atar. You can toast them in a toaster or under a broiler.

   ~5 min
7. 7

   Once the eggs are cooked, remove the pan from heat. Sprinkle the shakshuka with sumac and chopped fresh parsley.

   ~1 min
8. 8

   Serve the shakshuka immediately with the za'atar crostini on the side for dipping.