Middle Eastern Shakshuka with Feta and Herbs

Heat olive oil in a non-stick skillet over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and chopped red bell pepper. Cook for another 3-4 minutes until the pepper begins to soften.

Add cumin, smoked paprika, and cayenne pepper (if using). Stir and cook for 30 seconds until fragrant.

Pour in the diced tomatoes with their juices. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.

Season the tomato mixture with salt and black pepper to taste.

Using a spoon, create two wells in the sauce.

Carefully crack an egg into each well.

Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.

Remove from heat. Sprinkle with crumbled feta cheese, chopped parsley, and cilantro.

Serve immediately, directly from the skillet.