Shakshuka

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• ¼ tsp chili powder
• 1 28-ounce can whole peeled tomatoes
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Instructions

1. Heat olive oil in a large sauté pan on medium heat.
   1. NOTE: Don’t use a cast iron skillet as the acidic tomato sauce will acquire a metallic taste from the cast iron
2. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
3. Add garlic and spices and cook an additional minute.
4. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
5. Season with salt and pepper and bring the sauce to a simmer.
6. Use your large spoon to make small wells in the sauce and crack the eggs into each well.
7. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
   1. NOTE: It is easy to over cook!
   2. NOTE: Eggs will continue to cook after you remove from heat
   3. NOTE: Try covering with a lid to cook more evenly
8. Garnish with chopped cilantro and parsley.