Shakshuka

• 1/4 cup olive oil
• 5 Anaheim chiles or 3 jalapenos, stemmed, seeded and finely chopped
• 1 small yellow onion, chopped
• 5 cloves garlic, crushed, then sliced
• 1 tsp. ground cumin
• 1 Tbsp paprika
• 1 28 oz can whole peeled tomatoes, undrained (or sub in diced)
• salt, to taste
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 1 Tbsp chopped flat leaf parsley
• warm pitas, for serving

1. Heat oil in 12 inch skillet over medium high heat. Add chiles and onions and cook, stirring occasionally until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes. Put tomatoes and their liquid in a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
2. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with warm pitas for dipping.

olive oil, anaheim chiles, yellow onion, garlic, ground cumin, paprika, tomatoes, salt, eggs, feta cheese, flat leaf parsley, warm pitas

Taken from www.epicurious.com/recipes/member/views/shakshuka-50189320 (may not work)