Spicy Shakshuka Baked Eggs
Tomatoes add a ton of lycopene to this dish, an antioxidant that helps protect our body's cells from harmful free radicals. The eggs also add a ton of high-quality protein!
Capers are not everyone's cup of tea - If you don't like them, simply don't add them to this dish.
Peel and finely chop the onion and garlic. Rinse the peppers, remove the ribs and seeds and slice thinly. Blanch the tomatoes in boiling water and transfer to an ice bath. Remove the skins, squeeze out the seeds over a strainer, reserving the juice, and dice.
Sauté the onion, garlic and peppers in olive oil for about 1-2 minutes. Add the tomatoes with their juice and season with lemon juice, cumin, salt and pepper. Cover and simmer for 15 minutes.
Make 4 wells in the vegetable mixture and crack the eggs into them. Crumble the feta cheese over the eggs and sprinkle the capers over everything. Cover and cook on low for about 5 minutes, until the egg whites are opaque and the yolks are still runny.
Garnish with fresh parsley and serve.