Mediterranean Shakshuka Bowl

Instructions

1. 1

   **Sauté the Base**: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it's soft and translucent, about 5 minutes.

2. 2

   **Add the Bell Pepper and Garlic**: Stir in the diced bell pepper and garlic, cooking for another 2-3 minutes until the pepper softens.

3. 3

   **Spice It Up**: Sprinkle in the cumin, paprika, and cayenne pepper. Cook, stirring constantly for about 1 minute to release the spices' aromas.

4. 4

   **Tomato Time**: Add the diced tomatoes (with their juices) to the skillet. Season with salt and freshly cracked pepper. Let this mixture simmer for about 10-12 minutes until it thickens slightly.

5. 5

   **Create Wells for the Eggs**: Using a spoon, make small wells in the sauce, gently cracking an egg into each well. Cover the skillet with a lid and cook until the eggs are set to your liking (about 5-7 minutes for runny yolks).

6. 6

   **Finishing Touches**: Once the eggs are cooked, sprinkle Kalamata olives and crumbled feta cheese over the top.

7. 7

   **Garnish and Serve**: Remove from heat, garnish with fresh parsley or cilantro, and serve the shakshuka bowl hot with crusty bread on the side for dipping.