Shakshuka with Brussels and Feta Cheese

Heat a large deep skillet over medium heat and add the oil. Add the onion and cook 3 to 4 minutes, until soft. Add garlic, salt, cumin, paprika, crushed red pepper flakes and cook 2 more minutes.

Add tomatoes and stir and cook, covered over medium-low until the flavors meld and the tomatoes begin to soften, about 5 to 10 minutes. Add the brussels sprouts and cook, covered 3 minutes more.

Make 6 holes and gently drop in the eggs and cook, covered low heat until the egg whites are opaque and the yolks are cooked to your liking, about 6 to 8 minutes. Top with feta cheese and sprinkle with parsley or cilantro. If you wish, drizzle a little Calabrian chili oil on top. Serve with crusty bread, if desired.