Shakshuka with Feta

Method

1. Dice the tomatoes and peppers into small pieces and set aside.
2. Heat a wide skillet over medium heat and add the diced peppers, cooking for 5 minutes until they begin to soften.
3. Add the diced tomatoes and cumin to the skillet, stirring to combine, and let the mixture simmer for 10 minutes until it thickens into a chunky sauce.
4. Use a spoon to create 4 shallow wells in the tomato and pepper sauce, then crack one egg into each well.
5. Cover the skillet with a lid and cook over low heat for 8 to 10 minutes until the egg whites are fully set but the yolks remain slightly runny.
6. Crumble the feta cheese evenly over the top of the shakshuka during the last 2 minutes of cooking.
7. Remove the skillet from the heat and garnish with freshly chopped parsley before serving directly from the pan.