Shakshuka with Feta

A recipe I saw recently on the New York Times - and on the same day - on Spiegel.de.
Here's how I did it

What you need

• a large red pepper/bell pepper
• 4 tomatoes
• 1 onion
• 1 clove garlic
• 1 carrot
• feta cheese
• 4 eggs
• cumin seeds and paprika powder
• pepper/salt
• 3 table spoons olive oil

Equipment

• oven - preheated to ca 180C
• frying pan/skillet - heat resistent - as it will go into the oven

How you do it

• preheat oven to 180C
• peel & chop onion, carrot & garlic
• cut the pepper, get rid of the seeds and cut into thin slices
• wash and quarter the tomatoes
• heat up skillet/pan and add the oil
• when hot add chopped onion, carrot and pepper - but not yet garlic
• stir until pepper is getting soft and carrot/onion getting a bit darker
• add chopped garlic and spice with paprika and cumin seeds
• add salt/pepper
• stir for ca 1-2 minutes
• add the quartered tomatoes and stir
• continue to cook until the tomatoes start to get soft and liquid. You may want to add just a little water to it to keep the sauce from burning. This may take ca 10 min
• in the meantime slice/cut the feta cheese into little cubes
• take the pan/skillet off the heat and mix the feta cheese cubes into it
• break each egg and add on top of the sauce
• put into the pre-heated oven and bake for ca 15min