Shakshuka With Feta And Warmed Pita

• 3 1/2 tablespoons olive oil
• 3 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped
• 1 small yellow onion chopped
• 5 cloves garlic crushed then sliced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 28 ounces plum tomatoes whole, with juices, slightly drained, coarsely chopped
• kosher salt to taste
• 8 eggs or however many
• 1/2 cup feta cheese crumbled
• 2 tablespoons flat-leaf parsley chopped
• pitas Warm, for serving

1. Preheat oven to 375F
2. Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
3. Put tomatoes and their liquid (drain a little) into a medium bowl. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 10-15 minutes. Season sauce with salt, crumble in some feta.
4. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface (make little baskets for them). Season with salt and pepper.
5. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
6. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

olive oil, chiles, onion, garlic, ground cumin, paprika, tomatoes, kosher salt, eggs, feta cheese, flatleaf parsley, pitas

Taken from www.yummly.com/recipe/Shakshuka-with-Feta-and-warmed-Pita-1391518 (may not work)