Shakshuka

 2 Tbsp olive oil

1 white onion, diced

1 red bell pepper, diced

1 jalapeno, minced

4 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

30 oz canned diced tomatoes

3/4 tsp salt

1/4 tsp black pepper

6 large eggs

3 Tbsp fresh cilantro, roughly chopped

1.  Preheat oven to 375 degrees.

2.  Heat olive oil in a large oven-safe heavy skillet over medium-high heat.  Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.

3.  Add in garlic, cumin, and paprika and toast for 1 minute.43.  Stir in diced tomatoes, salt, and black pepper.  Bring to a simmer and reduce heat to low.  Continue at a simmer for 15 minutes.  

5.  Create 6 little nests in the tomato mixture to hold the eggs.  Crack eggs into prepared holes.

6.  Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10  minutes.

7.  Sprinkle with fresh cilantro before serving.  Serve hot with sliced bread or flat bread.

Note:  You ca also add 1/4 cup of crumbled feta cheese on top with the cilantro as a variation.

Recipe: the stay at home chef