Modern Menemen Shakshuka (Baked Eggs with Spiced Tomatoes)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Green pepper
• ¾ tsp Fine sea salt
• 1 tsp Ground cumin
• 1 tsp Aleppo pepper
• 500 g Tomato, ripe
• 4 Egg
• 80 g Feta cheese
• 10 g Fresh parsley
• 200 g Crusty white bread, preferably day-old

1. Heat the oven to 200°C (390°F). Finely slice the onion and green pepper, roughly chop the tomatoes, and chop the parsley. Tear or slice the bread for serving.
2. Set a large ovenproof frying pan over medium heat and add the olive oil. Cook the onion with a pinch of the fine sea salt for 5 minutes until softened, then add the green pepper and cook for 6 to 8 minutes until very tender and sweet.
3. Stir in the ground cumin and Aleppo pepper for 30 seconds until fragrant. Add the tomatoes and the remaining fine sea salt, then simmer for 5 to 7 minutes until the tomatoes break down and the sauce thickens slightly.
4. Make 4 small wells in the sauce and crack an egg into each. Transfer the pan to the oven and bake for 6 to 9 minutes, until the whites are set and the yolks are still a little soft.
5. Crumble over the feta cheese and scatter with the parsley. Serve straight away with the crusty white bread for dipping into the sauce and eggs.

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