White Bean Shakshuka with Feta Cheese

Preheat a large skillet. Add the olive oil, diced onion, and grated carrot, and stir fry for 5 minutes over medium heat.

Add the minced garlic, paprika, ground coriander, and ground cumin. Stir fry for 2 minutes, to combine the spices with the carrot mixture.

Add the jarred tomato sauce. Optional, if you want a thinner sauce: rinse the jar with ½ cup water and stir the water into the sauce in the skillet.

Add the drained white beans. Bring to a gentle boil, then lower the heat and allow to simmer for 5 minutes. Carefully taste the sauce and stir in salt and pepper, if needed.

Use a spoon or spatula to make 4-6 indentations in the skillet. Carefully crack an egg into each indentation. Use a spoon to carefully push some of the tomato sauce around the egg whites so they don't spread much (optional, but it makes a prettier shakshuka!). Season each egg with salt and pepper.

Cover with a lid, and allow to simmer for 5-10 minutes, or until the egg is cooked to your liking (keep an eye on it, since different pans and stovetops might cook the eggs faster or slower). Remove from heat and sprinkle with crumbled feta and fresh parsley. Serve warm, dipping a toasted baguette into the sauce.