Shakshuka with Feta (without peppers)

Step 1

In a cast-iron pan or a large skillet, heat a olive oil on medium-high heat. Add the red onions and sauté for 2 minutes. Add garlic and the spices (coriander, sweet paprika, cumin and red pepper flakes). Mix well and sauté for another 5 minutes until the red onions start to caramelize. Add more olive oil if necessary.

Step 2

Pour in the tomatoes and season with salt and pepper. Mix well and let simmer on medium heat for 10-15 minutes until the spiced tomato sauce reduces in volume.

Step 3

Add half of the fresh parsley and mix. With the back of a wooden spoon, make holes in your skillet and break the eggs. Let the eggs cook for 7-8 minutes until the egg whites are set. If you don't like a runny yolk, leave the egg another couple of minutes.

Step 4

Serve with crumbled feta cheese and the remaining fresh parsley on top. Enjoy with toasted sourdough bread or pita bread.