Shakshouka - Eggs Baked in Spicy Tomato Sauce - Eggs | Michele Anna Jordan

Ingredients

• 2 tablespoons olive oil
• ½ small yellow onion, cut into small dice
• 3 to 4 garlic cloves, minced
• Kosher salt
• 1 to 2 teaspoons hot Spanish paprika, to taste
• 1 to 2 teaspoons smoked Spanish paprika, to taste
• ¾ teaspoon ground cumin
• 2 to 3 medium ripe tomatoes, cored and peeled, or 1 cup canned tomatoes
• 1 to 2 Anaheim-type chilies or 1 poblano, seared, peeled, seeded and cut into medium julienne
• 2 farm eggs, at room temperature
• 2 ounces feta cheese, broken into pieces
• 2 tablespoons chopped fresh Italian parsley or cilantro
• Black pepper in a mill
• Hot hearth bread or lightly toasted pita