Shakshuka

Heat a pot with olive oil

Finely chop the onion, pepper and garlic

Finely chopped onions and peppers, stirring occasionally, cook for about 6 minutes

Add chopped garlic, cumin, paprika and cook until garlic, onion and pepper are tender (about 2 more minutes)

Break the tomatoes with your hands and add to the pan with the juice

Pour in 1/2 cup water and simmer over low heat until thickened, stirring for 15 minutes. Salt

Whisk in the eggs until they cover the sauce evenly.

Close the lid for 5 minutes, then gently separate the whites with a spoon and mix with vegetables so as not to hurt the yolks.

Sprinkle with feta cheese

Bon Appetit!