Easy Shakshuka with Chorizo and Feta

Preheat oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add diced chorizo and cook until lightly browned and rendered some of its fat, about 5 minutes.

Add diced onion and red bell pepper to the skillet and cook until softened, about 5-7 minutes.

Stir in minced garlic, smoked paprika, cumin, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.

Add crushed tomatoes and tomato paste to the skillet. Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.

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

Crumble feta cheese over the shakshuka.

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

Remove from the oven and garnish with fresh parsley.

Serve immediately with crusty bread for dipping.