Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 tsp ground cumin
• 1 teaspoon paprika
• K-9 Unit Hot Sauce to taste
• 1 can diced tomatoes
• Salt and black pepper, to taste
• 4-6 eggs
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley or cilantro, for garnish

Instructions:

1. Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Add the garlic, red bell pepper, and jalapeño pepper, and cook for another 5-7 minutes, or until the vegetables are tender.

3. Add the cumin, paprika, and K-9 Unit Hot Sauce, stir to combine.

4. Pour in the canned tomatoes and stir to combine. Season with salt and black pepper to taste. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the sauce has thickened slightly.

5. Use a spoon to make small wells in the sauce, and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are set, about 5-10 minutes.

6. Sprinkle the crumbled feta cheese over the top of the shakshuka, and garnish with chopped parsley or cilantro. Serve hot with crusty bread or pita for dipping. Enjoy!