Bart's Recipes
Start by preparing the vegetables. Finely chop the onion and cut the bell pepper into small, uniform pieces.
Sauté the chopped onion until translucent in a large skillet. Add the bell pepper pieces and cumin and cook for a few minutes. Then add the diced tomatoes to the vegetable mixture in the pan, stir well and let the sauce simmer gently over low heat until it thickens slightly.
Using a spoon, make four small wells in the warm tomato sauce. Carefully crack an egg into each well. Cover the pan and let the eggs cook gently in the sauce for about ten minutes until the whites are fully set.
Remove the pan from the heat once the egg whites are completely set. Crumble the feta evenly over the hot dish. Roughly chop the fresh mint, sprinkle it over the shakshuka and serve the pan directly at the table.
