Shakshuka with Persian Feta

Instructions

1. Preheat oven to 220C.
2. Heat olive oil in a large ovenproof sauté pan on medium heat. Add capsicum and onion and cook for 5 minutes or until the onion is translucent.
3. Add garlic, paprika and cumin and cook for 1 to 2 minutes. Add tin of tomatoes, using a spoon to break the tomatoes apart. Season with salt and pepper and let the sauce simmer.
4. Use a large spoon to make 6 wells in the sauce, evenly spaced around the pan. Crack an egg into each well. Bring sauce back to a simmer and then transfer the pan to the oven and bake until the eggs are cooked (about 7 minutes for soft yolks). Remove from oven, scatter with crumbled feta, coriander and parsley and serve with flatbread.