Easy Shakshuka with Feta

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 teaspoon coriander seeds*

1 teaspoon cumin seeds*

1 teaspoon fennel seeds*

2 tablespoons olive oil

1 red bell pepper

1 large yellow onion

1 teaspoon smoked paprika

1 teaspoon kosher salt, plus more for sprinkling

1 28 ounce can diced tomatoes

1 15 ounce can white beans, drained and rinsed

4 to 6 large eggs, to your preference

Freshly ground black pepper

½ cup fresh parsley or cilantro leaves

½ cup feta cheese crumbles

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Directions at acouplecooks.com

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