Making Feta Shakshuka and Avocado Salad is simple. Here’s how to do it:

1. Heat Olive Oil: In a large skillet, heat olive oil over medium heat.
2. Sauté Vegetables: Add diced onion and bell peppers. Cook until softened, about 5-7 minutes.
3. Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant.
4. Incorporate Tomatoes: Pour in the diced tomatoes with their juices. Stir well.
5. Season: Add ground cumin, sweet paprika, cayenne pepper (if using), salt, and pepper. Allow to simmer for about 10 minutes until slightly thickened.
6. Create Wells for Eggs: Make small wells in the sauce and crack an egg into each. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
7. Add Feta: Sprinkle crumbled feta over the shakshuka and let it melt slightly.
8. Prepare Avocado Salad: In a bowl, mash avocados and mix in lime juice, chopped red onion, salt, and pepper.
9. Serve Hot: Use a spatula to serve shakshuka hot from the skillet, garnished with parsley or cilantro.
10. Plate the Avocado Salad: Serve avocado salad on the side, either on the same plate or separately for a vibrant presentation.