Israeli Shakshuka Skillet Poached Eggs With Salsa

• 1 1/2 teaspoons olive oil
• 1 1/2 cups onions, chopped (1 medium onion)
• 1 1/2 cups red bell peppers, diced (1 pepper)
• 3 tablespoons jalapeno chile, chopped (1 chile)
• 2 teaspoons garlic, minced (2 cloves)
• 4 1/2 cups roma tomatoes, diced (8 tomatoes)
• 1/2 teaspoon ground cumin
• salt and pepper, to taste (optional)
• 1 tablespoon tomato paste
• 4 large eggs
• 3 tablespoons parsley, chopped (optional)

1. SAUCE:
2. Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
3. Add jalapeno and garlic, and saute 1 minute more.
4. Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
5. Uncover and cook 6-8 minutes, or until mixture thickens.
6. Stir in tomato paste, and cook 1 minute more.
7. EGGS IN SALSA:
8. Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
9. Cover and cook 8-10 minutes, or until egg whites are set.
10. Sprinkle with parsley, if using. Serve immediately.

olive oil, onions, red bell peppers, jalapeno chile, garlic, roma tomatoes, ground cumin, salt, tomato paste, eggs, parsley

Taken from www.food.com/recipe/israeli-shakshuka-skillet-poached-eggs-with-salsa-479846 (may not work)