Spiced Chorizo and Tomato Shakshuka

Heat oil in a frying pan over medium heat.

Add chorizo, onion, garlic, and red bell pepper, cooking for 2–-3 minutes, or until fragrant.

Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6–-8 minutes, or until the vegetables begin to soften.

Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20–-25 minutes, or until the sauce begins to thicken.

Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.

Cover the skillet with a lid, and cook for 6–-8 minutes, or until eggs are cooked.

Top with crumbled feta and chopped parsley.

Enjoy!