Shakshuka

From toriavey.com

Ingredients

• 1 tbsp olive oil
• 1/2 onion, peeled and diced
• 1 clove garlic, minced
• 1 bell pepper, seeded and chopped
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp mild chili powder
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper, or more to taste 
• Pinch of sugar (optional, to taste)
• Salt and pepper, to taste
• 6 eggs
• 1/2 tbsp fresh chopped parsley (optional, for garnish)
• toasted bread 

Directions

Heat a deep skillet or sauté pan on medium - choose a large pan. Heat 1tbsp olive oil in the pan, then add half of a chopped onion and sauté for a few minutes until the onion begins to soften. Add 1 clove garlic and continue to sauté until mixture is fragrant.  

Add 1 diced bell pepper and sauté for 5-7 minutes, until pepper is softened. 

Add 4 cups ripe diced (two 14 oz cans) tomatoes and 2 tbsp tomato paste to pan, stir until blended. Add 1 tsp mild chili powder, 1 tsp cumin, 1 tsp paprika, a pinch of cayenne (to taste), and a pinch of sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.

Sample the sauce now and make adjustments to the spices to suit your taste. Crack the six eggs, one at a time, directly over the tomato sauce, spacing them evenly in the pan so that the eggs can cook "over easy" on top of the tomato sauce.

Cover the pan and allow mixture to simmer for 10-15 minutes, or until the eggs are cooked (look for completely opaque egg whites) and the sauce has slightly reduced. Keep the heat fairly low to avoid burning the sauce, since you can't stir while the eggs cook. 

Serve with toast.