Shakshuka with Quinoa and Black Beans

Sauté onion, bell pepper, and garlic with olive oil in a pan. Add in cumin, chili powder, and paprika, and continue cooking for a minute or so to toast the spices. Add in tomato paste and sauté briefly. Then, add the cans of diced tomatoes, black beans, quinoa, and vegetable stock. Cover the pan and simmer until the quinoa is cooked through. Using a spoon, create five wells in the sauce for the eggs. Crack one egg into each well. Cover the pan again and cook until the eggs have set to your desired over-easy consistency. Finally, top the shakshuka with crumbled feta cheese and fresh cilantro before serving.