Shakshuka Recipe

Preheat the oven to 375℉.
Peel and dice your tomatoes until you have 2 cups of diced tomatoes.
Heat the olive oil on medium heat in a small cast iron skillet, stainless steel, or an oven-safe non-stick pan (8-inch). Once it's hot, add the onion and cook for 2-3 minutes.
Add the chopped bell pepper and cook for 2 minutes. Continue by adding the garlic and cook for another 30 seconds to a minute until it is fragrant and the onion is translucent.
Add the tomato paste and spices, and cook for 30 more seconds, stirring often.
Pour the tomatoes and juice into the pan and break down the tomatoes using a large spoon.
Season with salt and pepper to taste, and bring the sauce to a simmer (about 1 minute).
Use the spoon to make two small holes or wells in the sauce and crack the eggs into each well.
Place the skillet into the oven and bake the eggs for 8 minutes, then add some crumbled feta cheese on top and continue to cook for 3 or 5 minutes more, until the eggs are cooked to your liking. The egg whites will be cooked through, and the yolks runny. (If you want them well done, it will take a few more minutes.)
Remove from the oven and top with additional feta cheese, cilantro, avocado, and a drizzle of olive oil. Serve immediately.