Shakshuka Recipe | Tia Mowry | Food Network

Ingredients

• 2 teaspoons cumin seeds
• 3 tablespoons extra-virgin olive oil
• 2 large roasted red peppers (from a jar), finely chopped
• 1 small jalapeno, stems, seeds and ribs removed, finely chopped
• 1 small onion, finely chopped
• 2 tablespoons smoked paprika
• 2 cloves garlic, minced
• Kosher salt
• 1/4 cup chopped fresh parsley
• One 28-ounce can crushed tomatoes
• 4 eggs
• 1/4 cup feta, crumbled
• Flaky sea salt