Simple Shakshuka

This dish is my dream.. I love anything spicy and tomato based so throw some runny eggs into the mix and I'll roll over in happiness. I must disclose, I had NOTHING in the refrigerator, so when I threw this together I did not intend on simplifying it quite this much. I would like to give it another go when I've restocked with fun ingredients however, for what it was I loved everything about it..

Ingredients:

1 can Rotel "Fire Roasted" Tomatoes
1/2 cup chopped celery
1/2 cup chopped red onion
1 teaspoon chili pepper flakes or fresh chilis
1/2 teaspoon cumin
1/2 teaspoon garlic or fresh garlic
1 tablespoon extra virgin olive oil
2 large eggs
salt/pepper
feta (optional)
1/4 cup vegetable stock or tomato sauce (if needed)
warm pita (optional)
fresh parsley (for garnish)

Directions:

In a medium/small sauce pan or cast iron skillet, heat olive oil. Add onions, celery, and garlic (you'll want to use a small enough pan so that the eggs can sit in at least 1/4 in deep of sauce, a large pan will spread the sauce too thin)

Once the onions and celery are tender, add pepper flakes, Rotel, cumin, salt/pepper, and stock. Turn heat down to a simmer and allow flavors to cook together for 5-10 minutes, be sure heat is not too high or else you will reduce the sauce or burn

Gently crack eggs into the sauce and cover for 5-10 minutes at a simmer/medium heat. Sprinkle with feta and serve immediately

Do not stir the Shakshuka sauce after you've added the eggs