Shakshuka

Directions

• Chop the onion and capsicum. Mince the garlic.
• Heat the oil in a pan. Saute the onions and capsicums on medium-high heat for about 5-6 minutes. 
• Add the garlic and spices and cook for another 2 minutes (until the garlic becomes fragrant).
• Pour in the diced tomatoes. Season with salt. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens, about 10-15 minutes. 
• Stir in the crumbled feta cheese and baby spinach. Stir until spinach has wilted.
• Using a wooden spoon, create 3 wells in the sauce and crack an egg into each well.
• Cover the pan and cook the eggs on medium-low heat for 5 minutes (until the whites are just set). I like the yolks to stay runny.
• Sprinkle with fresh chopped coriander leaves. Season with fresh cracked pepper and serve with warm pita or a crusty bread.