Recipe: Cast Iron ShakshukaDescription: Middle Eastern eggs poached in a spiced tomato sauce, perfect for beginners mastering cast iron breakfast dinners.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 2 tablespoon olive oil, 1 whole onion, 1 whole bell pepper, 2 clove garlic, 1 teaspoon paprika, 1 teaspoon cumin, 0.25 teaspoon cayenne pepper, 800 g crushed tomatoes, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 4 whole eggs, 0.5 cup feta cheese, 0.25 cup parsley, 4 slices artisan breadInstructions: Preheat your oven to 375°F (190°C). Heat the olive oil in a cast iron skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic, paprika, cumin, and cayenne pepper, cooking for another minute until fragrant. Add the crushed tomatoes and let the mixture simmer for about 10 minutes to thicken slightly. Season with salt and pepper to taste. Make small wells in the tomato sauce and gently crack the eggs into each well. Transfer the skillet to the preheated oven and bake until the eggs are just set, about 7 to 10 minutes. Remove from the oven, and sprinkle with crumbled feta cheese and fresh parsley. Serve immediately with artisan bread for dipping.Perfect for: Meal planning, weekly preparation, home cooking Tags: cast iron, eggs, middle eastern, one pan, vegetarian, brunch, beginner friendlyThis Cast Iron Shakshuka recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.