b'shakshuka with peppers, feta, and olivesINGREDIENTS DIRECTIONS1 lb. package Village Farms Sinfully 1.Heat oil in a 12-inch skillet over medium heat.Sweet Campari tomatoes, cut into Add onion and cook, stirring, for 5 minutes,s until translucent (reduce heat if onions are2 Tbsp. olive oil browning).1 medium onion, chopped 2.Add garlic and cook 2 minutes. Add peppers2 garlic cloves, thinly sliced and cook until softened, about 5 minutes.1 red bell pepper, cut into 2-inch 3.Add cumin, paprika, cayenne, tomato paste,slivers salt, and pepper. Cook, stirring, for 2 minutes1 tsp. ground cumin 4.Addcup water, stirring to release any1 tsp. paprika brown bits on pan, and add tomatoes. Cook,Pinch of cayenne stirring gently a few times, for 5 to 7 minutes.1 Tbsp. tomato paste Addcup more water if needed. It should be tsp. Kosher salt saucy, not dry.Freshly ground pepper 5.Dig a little well, and crack an egg into it.4 large eggs Repeat for the other 3 eggs, spacing them3 oz. feta cheese evenly. Crumble the feta into large pieces and cup pitted Kalamata olives scatter around the eggs. Do the same withHandful of fresh dill the olives.Handful of fresh cilantro 6.Cover and cook over medium-low until thePREP TIME: 5 MINUTES eggs are done to your liking, about 15COOKTIME: 40 MINUTES minutes.SERVINGS: 47.Top with the herbs, and serve immediately.'