Tunisian Shakshuka with Feta

Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more until fragrant, stirring constantly.

Pour in the diced tomatoes (undrained) and water. Season with salt and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one 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 the heat. Sprinkle the crumbled feta cheese and fresh chopped parsley over the shakshuka.

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