Shakshuka

Place a heavy skillet over medium-high heat and add about 1/4 cup of olive oil.

Add the diced onions and sliced mushrooms to the hot oil. Season with salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms start to brown and release their liquid.

Add the diced red bell pepper and sliced jalapeño to the skillet. Cook for another 5 minutes until the peppers begin to soften. Stir in the cumin, paprika, turmeric, and black pepper.

Pour in the crushed tomatoes and 1/2 cup of water. Stir everything together.

Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer uncovered for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.

Taste the sauce and adjust salt and pepper as needed before adding the eggs.

Using a spoon, create small wells in the sauce, spaced evenly apart, for each egg. This helps to keep the eggs contained as they cook.

Carefully crack each egg into a small ramekin first (to avoid breaking the yolk) and then gently slide each egg into one of the wells in the sauce. Season each egg with a pinch of salt and pepper.

Cover the skillet and let the eggs poach in the sauce for about 5-8 minutes, or until the egg whites are set but the yolks are still runny. You can also finish this in the oven at 350°F (175°C) for about 5-7 minutes.

Crumble the feta cheese over the shakshuka and sprinkle with fresh chopped parsley.

Finish with a drizzle of extra virgin olive oil.

Serve immediately, directly from the skillet, with crusty bread for dipping into the delicious sauce and runny yolks.