Shakshuka

INGREDIENTS

• 2 tablespoons olive oil
  
• 1 medium onion, diced
  
• 1 red bell pepper, seeded and diced
  
• 4 garlic cloves, finely 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 

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  
• Add garlic and spices and cook an additional minute.
  
• Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  
• Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  
• Garnish with chopped cilantro and parsley.