Grilled Pepper Shakshuka with Feta

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 bags Woodstock^Ⓡ Frozen Organic Grilled Red Peppers, thawed and drained
• 2 tablespoons tomato paste
• 4 garlic cloves, finely chopped
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon fine sea salt
• ¼ teaspoon cayenne pepper
• 2 (14oz) cans fire-roasted diced tomatoes
• 4 eggs
• ½ cup crumbled Mt Vikos Feta
• Chopped parsley
• Crusty bread

Directions

1. In a large, heavy skillet heat oil over medium heat. Add onion and peppers and cook, stirring, until softened, 6-8 minutes. Stir in tomato paste, garlic, paprika, cumin, salt, and cayenne. Cook for 2 minutes more. Add tomatoes and simmer for 5 minutes more.
2. Make 4 depressions in the simmering sauce and crack an egg into each one. Let eggs cook to desired degree of doneness. Sprinkle with feta and parsley. Serve immediately with bread.