Chakchouka

• Tomatoes4
• Olive Oil2 tbs
• Onion1 Diced
• Red Pepper1 sliced
• Green Pepper1 sliced
• Garlic3 Cloves Crushed
• Cumin1 tsp
• Paprika1 tsp
• Salt3/4 teaspoon
• Chili Powder1/2 teaspoon
• Eggs4

Instructions

1. 1

   In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat.

2. 2

   Add the onion and sauté for 2-3 minutes, until softened.

3. 3

   Add the peppers and garlic, and sauté for an additional 3-5 minutes.

4. 4

   Add the tomatoes, cumin, paprika, salt, and chili powder.

5. 5

   Mix well and bring the mixture to a simmer.

6. 6

   Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg.

7. 7

   Crack one egg into each of the craters.

8. 8

   Cover the skillet and simmer for 5-7 minutes, until the eggs have set.

9. 9

   Serve immediately with crusty bread or pita.