shakshuka with feta

This is shamelessly taken from NYT and adds feta. Which I have a fair amount of to use up. And simplifies prep because I don't to turn on my oven most of the year.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced (I usually omit, but could be jarred peppers)
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
• ¾ teaspoon salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 5 ounces feta cheese, crumbled (about 1 1/4 cups)
• 6 large eggs
• Chopped cilantro, for serving
• Hot sauce, for serving

Preparation

1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper and garlic. Cook gently until very soft, about 5 minutes. Stir in cumin, paprika and cayenne, pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
2. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Spoon hot tomatoes over eggs and let cook on stove top until eggs are desired texture, about 7 to 10 minutes. Sprinkle with cilantro and serve with bread.

Note:  I make a whole batch like this, cook two eggs in it and eat that, then use the leftover sauce to make another meal or two by reheating it and cooking more eggs in it.