Melissa Clark's Shakshuka with Feta

Ever since I was introduced to shakshuka, an Israeli breakfast dish, several years ago, it's been my favorite brunch dish. The New York Times' Melissa Clark has an incredible recipe that I always follow to a T.  It's extremely flavorful, and easy to pull together for a large group. (I doubled this recipe for Christmas brunch last year) 

I made her recipe for brunch last weekend, and we enjoyed it during a chaotic family skype. The next day, Joe poached two eggs, and we enjoyed the leftovers for lunch. 

3 tablespoons olive oil
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
3 cloves garlic, thinly slices
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 26-ounce can whole plum tomatoes with juice, coarsely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
5 ounces feta cheese, crumbled
4-6 large eggs
Cilantro for garnish
Hot sauce, for serving
Sliced challah, for serving

Pre-heat the oven to 375°. 

Heat oil in skillet over medium-low heat.  Sauté bell pepper and onion until very soft, about 20 minutes. Add garlic and cook 1-2 minutes. Add cumin, paprika, and cayenne. Sauté 1 minute. Add tomatoes, salt, and pepper. Cook until thick, about 10 minutes. Stir in feta. 

Using a wooden spoon, create divots for the eggs to rest in. Crack the eggs into the skillet. Season with salt and pepper. Bake until eggs are just set, 7-10 minutes. Garnish with cilantro. Eat with challah and hot sauce.