Adapted nytimes shakshuka with feta - heat 3 tbs of olive oil over medium-low heat. I threw in five cloves of minced garlic and red pepper flakes. Throw in thinly sliced bell pepper, jalapeño, and an onion, sauté until soft, about 20 minutes. Throw in chopped tomatoes, I used a pint + of grape tomatoes. Add 1 tsp cumin, 1 tsp paprika, salt and black pepper. Simmer for another ten minutes. At this point I put the mixture into two small baking dishes but you can leave it in the skillet. Crumple feta on top, crack desired amount of eggs and throw in the oven until set, 7-10 minutes at 400. Sprinkle with chopped parsley, Zatar, and enjoy with some bread to soak it up!