Shakshuka

Add the olive oil to a large skillet. Warm over medium heat and add one medium diced yellow onion. When the onion softens, add three cloves of minced garlic and cook for 2 to 3 minutes until fragrant. Add one large diced red pepper, cumin, cayenne or chili powder, salt, and pepper. Stir, add tomato paste, and 1 cup water. Combine everything with a good stir and add one carton of diced Pomi tomatoes. Stir, cover, and simmer for 20 minutes. At this point, you can turn off the heat until you are 15 minutes from serving or you can cover and refrigerate for a few days until you are ready to serve the dish. When you are ready to poach the eggs, turn the heat up on the sauce until it softly simmers. Crack the eggs directly into the sauce, spacing them, so you have 4 to 6 eggs in a 12-inch skillet. Cover the skillet and let the eggs poach until the whites are set, and the yolks are still soft about 8 to 10 minutes. Remove the lid, sprinkle 1 tbsp of feta over each egg, cover and cook for another 1 to 2 minutes. Remove the lid and sprinkle 1/2 tsp chopped flat leaf parsley over each egg. To serve, scoop out an egg and some sauce and serve in bowl or plate. Serve with pita, a good crusty bread, or challah.