Shakshuka is a Middle Eastern meal that is egg-cellent. Eggs poached in a tomato sauce & topped with crumbled feta, cilantro, & served with crusty bread.
Heat a large oven safe skillet on the stovetop on medium-high.
Sauté the chopped pepper and onion until starting to become soft, about 7 minutes.
Add garlic, cumin, paprika, oregano and sauté for 30 seconds, stirring frequently.
Stir in the fire roasted diced tomatoes.
Simmer for 20 minutes.
Make 6 wells into tomato mixture for the eggs.
Crack each egg into a small bowl and carefully and slowly pour into the individual wells.
Cook on the stove for 1 minute, then transfer to the oven and cook for 6-8 minutes (closer to 6 minutes for runnier egg yolks, and closer to 8 minutes for more firm egg yolks).
Remove from the oven.
Top with chopped parsley and crumbled feta and season with salt and pepper to taste.