Simple weekend brunch shakshuka. I used:

• Sauté 1 small onion, fine chopped, and 1/2 head of garlic (about 6 cloves), smashed and fine chopped in vegetable oil in a hot cast iron pan
• Season with kosher salt, black pepper, cumin, smoked paprika, cayenne pepper
• Add about 1 Tbsp of sun-dried tomato paste and 1Tbsp of Italian Herbs paste (both pastes are That's Tasty brand), continue to sauté until well combined
• Add 1 Cup of thinly-sliced mini sweet red peppers (any will do, these were getting soft so I needed to use them), season with salt & pepper, sauté until softened
• Add 1 can (16 oz) of diced tomatoes, season again with salt & pepper, mix well, and simmer for ~15 minutes, stirring occasionally
• Use a spoon to make a divot in four quadrants of the pan, and crack a fresh egg into each divot. Use the spoon to circle the egg to help it reach the bottom of the pan, and not only "sit atop" the sauce. Season the egg with salt & pepper. I also topped with dried cilantro - fresh is better!
• Cover the eggs with some crumbled feta, and cover the dish for another 5-10 minutes to set the eggs, or put under the broiler in the oven at 550 for a few minutes - whichever works better for you

Needs anything else? Toasted some 7-gran whole wheat bread and served with Holy Hummus (Jerusalem-style) with za'atar

Is it considered shakshuka? 👍

Flavor Rating: 😋😋😋😋

Spice Level: 🌶️🌶️

Would I try it again? 👍