Directions 6 steps | 35 Minutes
Measure and prep all ingredients. In an 11-inch (28 cm) pan over medium heat, add the olive oil. When the oil is hot, add the chopped onion, thyme and paprika.
When the onion turns light brown, add the sliced bell peppers. Cover the pan and cook for 5 minutes.
Remove the lid, add the quartered cherry tomatoes and stir. Add some water, if the pan is dry. Cover and cook for 10 minutes.
After 10 minutes, stir again and crack each egg on top of the mixture. Season with salt and pepper. Cover and cook for 3 minutes.
Turn off the heat and sprinkle the feta cheese and the chives over the shakshouka. Cover the pan for 2 minutes.
Serve hot with toasted sourdough bread. Enjoy!