Chakchouka

Ingredients

• 4 Tomatoes
• 2 tbs Olive Oil
• 1 Diced Onion
• 1 sliced Red Pepper
• 1 sliced Green Pepper
• 3 Cloves Crushed Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 3/4 teaspoon Salt
• 1/2 teaspoon Chili Powder
• 4 Eggs

Method

1. In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat.
2. Add the onion and sauté for 2-3 minutes, until softened.
3. Add the peppers and garlic, and sauté for an additional 3-5 minutes.
4. Add the tomatoes, cumin, paprika, salt, and chili powder.
5. Mix well and bring the mixture to a simmer.
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. Crack one egg into each of the craters.
8. Cover the skillet and simmer for 5-7 minutes, until the eggs have set.
9. Serve immediately with crusty bread or pita.