Shakshuka with Feta and Herbs

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

Stir in the minced garlic, 1 teaspoon of cumin, and 1/2 teaspoon of paprika. Cook for 1 minute until fragrant.

Pour in the 14.5-ounce can of diced tomatoes (undrained), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.

Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one large egg into each well.

Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Remove the skillet from heat. Sprinkle the 1/4 cup of crumbled feta cheese and 2 tablespoons of chopped fresh parsley over the shakshuka.

Serve immediately, directly from the skillet, with crusty bread for dipping if desired.