Shakshuka
INGREDIENTS
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2 teaspoons cumin seeds
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3 tablespoons extra-virgin olive oil
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2 large roasted red peppers (from a jar), finely chopped
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1 small jalapeno, stems, seeds and ribs removed, finely chopped
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1 small onion, finely chopped
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2 tablespoons smoked paprika
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2 cloves garlic, minced
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Kosher salt
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1/4 cup chopped fresh parsley
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One 28-ounce can crushed tomatoes
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4 eggs
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1/4 cup feta, crumbled
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Flaky sea salt
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