Bobotie Shakshuka with Feta Cheese

Preheat oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Stir in cumin, coriander, turmeric powder, and garam masala. Cook for 1 minute, stirring constantly, until fragrant.

Add the chopped dried apricots and chutney and stir until combined.

Pour in crushed tomatoes and tomato paste. Stir in brown sugar, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 10 minutes, stirring occasionally, allowing the flavors to meld.

Use a spoon to create four wells in the tomato sauce. Crack an egg into each well.

Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the eggs are cooked to your liking. The whites should be set, but the yolks can still be runny.

Remove from oven and sprinkle with crumbled feta cheese and chopped cilantro.

Serve immediately with crusty bread for dipping.