Shakshuka with Feta & Za'atar

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.

Add garlic, cumin, paprika, and cayenne pepper and cook for 1 minute more, until fragrant.

Stir in crushed tomatoes, tomato paste, sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.

Using the back of a spoon, make 4 indentations in the sauce. Crack an egg into each indentation.

Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking. For a firmer yolk, cook longer; for a runny yolk, cook less. Alternatively, you can transfer the skillet to a preheated oven at 350°F (175°C) for 5-7 minutes.

Remove from heat and sprinkle with feta cheese, za'atar, and fresh parsley.

Serve immediately with crusty bread for dipping.