Spicy Noodle Shakshuka

Spicy Noodle Shakshuka
Ingredients:
200g (7 oz) ramen or udon noodles (uncooked)
1 tablespoon olive oil
1 onion, finely chopped
1 bell pepper, chopped
2 cloves garlic, minced
1-2 fresh chili peppers, chopped (adjust to your heat preference)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 can (14 oz / 400g) crushed tomatoes
1/2 cup (120 ml) vegetable broth or water
Salt and pepper, to taste
4 large eggs
Fresh cilantro or parsley, chopped (for garnish)
Crumbled feta cheese (optional, for garnish)
Instructions:
Cook the Noodles: Boil the noodles according to the package instructions until just al dente. Drain and set aside.

Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5-7 minutes. Add the garlic and fresh chili peppers, cooking for another 1-2 minutes until fragrant.

Add Spices: Stir in the ground cumin, paprika, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.

Add Tomatoes and Simmer: Pour in the crushed tomatoes and vegetable broth. Stir to combine, then season with salt and pepper. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add Noodles: Stir the cooked noodles into the tomato sauce, ensuring they are well coated.

Cook the Eggs: Make 4 wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness (firm whites with runny yolks are traditional).

Garnish and Serve: Remove from heat and garnish with chopped cilantro or parsley and crumbled feta cheese, if using. Serve immediately, enjoying the spicy noodles with the rich, poached eggs.