Heat oil in a large skillet over medium heat, when hot add the onions and chilis and cook for 5-7 minutes, or until softened. Add the bell peppers and continue to cook for 3-5 minutes, stirring often. Add garlic, cumin, coriander, paprika, salt, and pepper and cook for another 30 seconds.

Pour the tomatoes into a large bowl and carefully crush with your hands. Stir in the tomatoes and their juices to the pan, along with the 1/2 cup of water. Simmer for 15 or so minutes, until sauce reduces slightly and thickens. Stir occasionally.

Break the eggs over the tomato sauce. Continue cooking until the egg whites solidify and the yolks are still slightly runny, about 6-8 minutes. Add crumbled feta cheese and parsley.

Ingredients for Shakshuka

2 tablespoons cooking oil of your choice
4-6 eggs
1 small onion, chopped
1-3 chilis, seeded and finely chopped (optional)
1-2 bell peppers, cut into thin strips
5 cloves garlic, finely chopped
1 teaspoon cumin
1/2 teaspoon coriander
1 Tablespoon paprika
Salt & pepper, to taste
2 can whole peeled tomatoes, with their juices
1/2 cup water
1/2 cup crumbled feta cheese
Freshly chopped parsley
Flat bread or crusty bread, for serving

Recipe serves 3 to 4

Shakshuka is a common dish in Morocco, Egypt, and many parts of the Middle East. It is typically served with lahvosh, a type flat bread. Different variations can include turmeric and other curry spices.