Shakshouka

Ingredients

2 tablespoons olive oil
1 medium onion, diced
red bell pepper, seeded and diced
4 garlic cloves, chopped
2 teaspoon paprika
1 teaspoon cumin
¼ teaspoon 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

In a sauté pan on a medium heat add a bit of olive oil. Slice an onion and dice the red bell pepper, add them to the pan. Stir the veggies for about 5 minutes or until the onions become translucent.

Then add the garlic and spices, stir for another minute until they’re nice and fragrant. Dice the fresh tomatoes and add them to the pan or if you are using canned tomatoes pour them to the pan. Once this entire mixture is starting to simmer use your spatula or a spoon to make little holes for the eggs, then crack an egg into each hole. Reduce the heat, cover the pan and cook for another 5-8 minutes or until the eggs are cooked as you like them.
Season the eggs with salt and add chopped parsley and/or cilantro. Bon Appetite!