Shakshuka

In a skillet saute in olive oil: chopped onions, garlic, red pepper, and some jalapeno.

Season with salt, pepper, paprika, and cumin.

Once everything is cooked down add a whole tomato, about 1 cup of tomato sauce and a little bit of veggie stock. Reduce and thicken.

Crack three eggs into the sauce and let sit without touching. Cover the skillet and simmer for 10 minutes.

Uncover, top with parsley and feta cheese.

Scoop into bowls and eat.

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