Shakshuka

From Breakfast For Dinner

• Ready In: 45 mins
• Serves: 3-4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  medium yellow onion, chopped
• 2  anaheim chilies, seeded and chopped
• 1  jalapeno pepper, seeded and finely chopped
• 28  ounces diced tomatoes, with their juice
• 1⁄2 cup vegetable broth
• 1  teaspoon ground cumin
• 1  teaspoon  smoked paprika
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
•  large egg
• 2  tablespoons  chopped flat leaf parsley
• 1⁄4 cup  crumbled feta cheese
•  warm  pita bread or  baguette, for serving

Directions

1. Heat olive oil in a large, deep skillet over medium-high heat. Add onions, peppers, and jalapenos and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper. Lower heat and simmer for 20 to 22 minutes, until thickened.
2. Crack eggs on top of sauce, cover and cook for 6-10 minutes, depending on how firm you like your yolks. Sprinkle parsley and feta cheese over top and serve with warm bread.