Spicy beef stir fry and shakshuka!

Ingredients

• 1/4 cup olive oil
• 2 Chipotle peppers, and 1 jalapeno, stemmed, seeded, and finely chopped
• 1/2 small yellow onion, chopped
• 3 cloves garlic, crushed then sliced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 14.5-ounce can whole peeled tomatoes, undrained (you can also use fresh tomatoes)
• salt, to taste
• 3 eggs
• feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley

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Preparation

• Heat oil in a 12-inch skillet over medium-high heat.
• Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
• Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
• Put tomatoes and their liquid into a medium bowl and crush with your hands.
• Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.
• Season sauce with salt. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface.
• Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
• Sprinkle shakshuka with feta and parsley.