Easy Shakshuka with Feta

Shakshuka, the Middle Eastern egg dish, is a delicious one-skillet meal of eggs baked in a spicy tomato sauce, and it's equally at home for brunch or an easy weeknight dinner.

Cook the onion until softened, about 4 minutes. Stir in tomato paste, harissa, garlic, cumin, and ½ tsp. salt, and cook, until fragrant, about 1 minute.

Add tomatoes and bring to a simmer. Simmer gently uncovered, until the sauce has thickened slightly, about 10 minutes.

Make 4 small wells in the sauce and crack an egg into each. Gently spoon a bit of sauce over the egg whites, leaving the yolks exposed.

Cook until whites are set and the yolks are to your desired doneness, 8 to 12 minutes (check on it a few times).

Remove the pan from the heat. Sprinkle with the cilantro and feta, and serve with naan or pita if desired.

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