Breakfast Shakshouka

• About 1/4 cup extra-virgin olive oil, divided
• 1 small onion, chopped
• 3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles, drained
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• About 1/2 tsp. kosher salt
• 1 tablespoon sweet or hot paprika
• 1 can (28 oz.) crushed tomatoes
• 2 teaspoons sugar
• 1/4 cup chopped flat-leaf parsley, divided
• 6 large eggs
• Pepper
• 1/2 cup crumbled feta cheese

1. Heat 2 tbsp. oil in a 12-in. cast-iron skillet over medium-high heat on a camp stove. Saute onion and fresh chiles, if using, until softened, 7 to 8 minutes. Add canned chiles, if using, garlic, cumin, 1/2 tsp. salt, and the paprika; cook, stirring, until garlic is softened, about 1 minute.
2. Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tbsp. parsley.
3. With a wooden spoon, make 6 depressions in tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, rotating skillet 180u0b0 halfway through cooking, 5 to 9 minutes.
4. Scatter feta and remaining 3 tbsp. parsley over shakshouka, then drizzle with remaining 2 tbsp. oil. Serve with more oil at the table if you like.

extravirgin olive oil, onion, chiles, garlic, ground cumin, kosher salt, sweet, tomatoes, sugar, flatleaf parsley, eggs, pepper, feta cheese

Taken from www.myrecipes.com/recipe/breakfast-shakshouka (may not work)