Easy Shakshuka with Feta

-1 Heat a large skillet with the olive oil.
-1 Add in your chopped bell peppers, jalapenos and onions, and cook on a medium/low flame until soft for about 10 minutes.
-1 Add in your crushed garlic, spices, and chopped tomatoes. Mix well for 2-3 minutes.
-1 Pour in your water, tomato paste, and harissa if using. Give it a stir, and cover the pan. Lower the heat and let the sauce simmer for about 5-7 minutes. Taste and adjust salt as needed.
-1 Remove the lid, and create 4 wells in the sauce using a spoon. Gently crack your eggs into each well. Let the eggs cook over a low flame uncovered for about 10 minutes. If the tops are still not cooked through, cover and cook for an additional 3-4 minutes. If you don't love runny eggs, cook until the yolks are firm.
-1 Once the eggs are cooked, remove the pan from the fire and top with fresh cilantro and a sprinkle of feta cheese.
-1 Serve fresh with your favorite bread and side of veggies.
-1 If you want to double the sauce, you can freeze it in a ziplock bag or container for up to 3 months.