Shaksouka

• 1 Tbsp olive oil
• 1 large yellow onion, chopped
• 2 Tbsp tomato paste
• 2 tsp ground cumin
• 1 clove garlic, crushed
• 1 tsp smoked paprika
• 1/4 tsp cayenne
• 2 jarred roasted red peppers, chopped
• 1 can (28 oz) diced tomatoes (including juice)
• 8 large eggs
• 1/4 cup cilantro leaves, chopped (for garnish)
• 1/4 cup parsley leaves, chopped (for garnish)

1. Preheat oven to 400 degrees.
2. In a large ovenproof skillet, heat oil on medium-high. Add onion and cook until softened, 5-8 minutes.
3. Add tomato paste and cook until it darkens slightly, about 2 minutes. Stir in cumin, garlic, paprika and cayenne and cook for about 30 seconds.
4. Add red peppers and tomatoes (with juice). Simmer for 2 minutes; add salt and pepper to taste.
5. Using the back of a spoon, make 8 indentations in the tomato sauce an crack 1 egg into each. Transfer the pan to the oven and bake until egg whites are set but yolks are still soft, about 5 minutes (Cook for 7 minutes if you want yolks to set.)
6. Remove from oven and sprinkle with cilantro and parsley.

olive oil, yellow onion, tomato, ground cumin, clove garlic, paprika, cayenne, red peppers, tomatoes, eggs, cilantro, parsley

Taken from www.epicurious.com/recipes/member/views/shaksouka-52824721 (may not work)