Green Shakshuka Recipe

Heat olive oil in a large skillet over medium heat. Add onion, garlic, green bell pepper, and jalapeno pepper. Cook until onion is translucent.

Stir in cumin, paprika, salt, and black pepper. Cook for another 2 minutes.

Add diced tomatoes and simmer for 10 minutes, until the sauce thickens slightly.

Stir in the fresh spinach, parsley, and cilantro. Cook until the spinach wilts.

Make four wells in the sauce and cracked an egg into each well. Cover the skillet and cook for 5-7 minutes, until the eggs are cooked to your liking.

Serve the shakshuka hot, topped with crumbled feta cheese if desired.