Shakshuka with Feta

Heat olive oil in a medium skillet over medium-high heat. Add thinly sliced garlic and shallot; cook, stirring occasionally, until golden, about 2–3 minutes.

Add ground cumin and crushed red pepper; stir constantly until fragrant, about 1–2 minutes.

Stir in chopped roasted red peppers and crushed tomatoes. Season with salt and black pepper to taste. Bring to a boil, stirring often. Reduce heat to medium-low; simmer until the sauce thickens, about 10–12 minutes.

Using the back of a large spoon, make 4 shallow indentations in the sauce and crack an egg into each. Cover the skillet and cook on low heat until egg whites are set, about 7–10 minutes.

Remove from heat and sprinkle crumbled feta cheese and chopped fresh cilantro over the top.

Drizzle with nonfat plain Greek yogurt and serve with slices of French bread.