Shakshuka ( eggs in purgatory)

By foodiva

These eggs in Purgatory are eggs that are poached in a chunky onion, tomato and bell pepper sauce and topped off with feta cheese and parsley. Soak it up with some cruchy bread!

Ingredients

• Ingredients:
• • 3 Tbsp. Extra Virgin Olive Oil
• • 1 Yellow Onion, Diced
• • 1 Red Bell Pepper, Diced
• • 3 Garlic Cloves, Minced
• • 1 Tsp. Ground Cumin
• • 1 Tsp. Paprika
• • 1/8 Tsp. Cayenne or Red Pepper Flakes
• • 1 (28 Oz.) Can 'No Salt Added' Whole Peeled Tomatoes
• • 3 Oz. Feta Cheese, Crumbled
• • 6 Whole Large Eggs
• • 1/4 C. Chopped Fresh Parsley
• • Salt & Pepper to Taste
• • Hot Sauce, Optional

Details

Adapted from theskinnyfork.com

Preparation

Step 1

Directions:
Heat the 3 Tbsp. Extra Virgin Olive Oil in a large and deep skillet over medium heat.
Place the diced yellow onion and the diced red bell pepper into the skillet and season with some salt and pepper. Cook, stirring occasionally for about 5 minutes or until the veggies are somewhat tender.
Add in the 3 minced garlic cloves, 1 Tsp. cumin, 1 Tsp. paprika, and 1/8 Tsp. cayenne; cook stirring frequently for about 2 minutes.
Carefully add the 28 Oz. whole peeled tomatoes and more salt & pepper to taste. Reduce the heat (if needed) to simmer until slightly thickened. (This took mine about 15 minutes.)
Stir in the 3 Oz. crumbled feta. (I reserved some for topping at the end.)
If not already, reduce the heat to medium-low or low, and working one at a time, use a spoon to make a well for each egg among the tomato mixture and crack an egg into it. Cover the pan and simmer for another 10-15 minutes, or until the whites are set.
Remove the pan from the heat and sprinkle evenly with the 1/4 chopped fresh parsley.