Shakshuka with Feta and Herbs

Heat olive oil in a large oven-safe skillet over medium heat.

Add onion and bell pepper, sauté until softened, about 5-7 minutes.

Stir in garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Pour in the diced tomatoes with their juice. Bring to a simmer, then reduce heat to low. Season with salt and pepper.

Using a spoon, create four wells in the tomato mixture.

Carefully crack one egg into each well.

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

Alternatively, you can place the skillet under a broiler for 2-3 minutes to set the egg whites.

Remove from heat. Sprinkle crumbled feta cheese, chopped cilantro, and parsley over the top.

Serve immediately, directly from the skillet.