Shakshuka Breakfast Skillet

Dice the onion and bell pepper; mince the garlic; roughly chop the fresh parsley.

Heat olive oil in a 10-inch skillet over medium heat until shimmering.

Add diced onion and cook, stirring occasionally, until softened, about 3–4 minutes.

Stir in minced garlic, paprika, and cumin; cook until fragrant, about 1 minute.

Pour in canned tomatoes with their juice and diced bell pepper; bring to a simmer.

Reduce heat to medium-low and simmer for 8–10 minutes until the sauce thickens slightly and vegetables begin to soften.

Stir in the spinach and cook until wilted, about 1–2 minutes.

Season to taste with salt and black pepper.

Using the back of a spoon, create a small well or depression in the sauce for each egg.

Crack an egg into each well, spacing them evenly so they do not touch.

Cover the skillet and cook over medium-low heat for 5–7 minutes, until the egg whites are set and yolks reach your desired doneness (runny centers require less time; set yolks need a few minutes longer).

Transfer the skillet to the table or divide between plates; top with crumbled feta cheese and chopped fresh parsley.