Emma Kate's Shakshuka with Feta

 
INGREDIENTS

• 3 Tbsp olive oil

• 1 large onion, halved, thinly sliced

• 1 large red bell pepper,thinly sliced

• 3 garlic cloves, thinly sliced

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• 1/8 teaspoon cayenne, or to taste

• 1 (28 oz) can diced tomatoes, slightly drained

• ¾ teaspoon salt, more as needed

• ¼ teaspoon black pepper, more as needed

• 4 ounces feta cheese, crumbled (about 1 1/4 cups) (or more)

• 4 large eggs (or more)

• Chopped cilantro, for serving

• Hot sauce, for serving

• Optional: Meatballs or summer sausage

PREPARATION
Heat oven to 375 degrees.
Heat oil in a large skillet over medium low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
*If desired, add meatballs or sliced summer sausage.  Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
Sprinkle with cilantro and serve with hot sauce.

1. 1. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven, add feta sprinkled on top and bake until eggs are just set, 7 to 10 minutes.