Shakshuka mit Feta und Vollkornbrot

Zubereitung

1. Sauté the sliced pepper in olive oil for 4 minutes, add the crushed tomatoes with cumin, paprika and salt, and simmer for 10 minutes.
2. Make three wells in the sauce and crack an egg into each.
3. Cover and cook on low heat for 5–6 minutes until the whites are set.
4. Crumble the feta on top and serve with the toasted bread.