Spicy Feta and Sun-Dried Tomato Shakshuka with Toasted Pine Nuts

Instructions

1. 1

   Finely chop the red onion, mince the garlic, and dice the red bell pepper.

   ~5 min
2. 2

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

   ~5 min
3. 3

   Add the minced garlic, diced red bell pepper, crushed red pepper flakes, cumin, and smoked paprika. Cook for another 2-3 minutes until fragrant.

   ~3 min
4. 4

   Pour in the crushed tomatoes and add the chopped sun-dried tomatoes. Stir well, bring to a simmer, and cook for 10-15 minutes, allowing the sauce to thicken slightly.

   ~15 min
5. 5

   Stir in half of the crumbled feta cheese. Season with salt and black pepper to taste.

   ~1 min
6. 6

   Create two wells in the sauce and carefully crack an egg into each well. Cover the pan and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.

   ~7 min
7. 7

   Remove from heat. Sprinkle the remaining feta cheese, chopped fresh parsley, and toasted pine nuts over the top.

   ~1 min
8. 8

   Serve immediately with crusty bread for dipping.