Shakshuka

• 1 Thinly sliced onion
• 4 Cloves minced garlic
• 1 Thinly sliced red bell pepper
• 1 Thinly sliced green bell pepper
• 2 tablespoons Grass Feds butter (I've also enjoyed using bacon fat, tallow, or avocado oil)
• 1 1/2 teaspoons Spanish paprika
• 1/8 teaspoon Cayenne pepper (adjust to taste)
• 1 1/2 teaspoons Cumin
• 1 14 oz can organic diced tomatoes
• 6-8 Pasture raised eggs
• Chopped green onion, for garnish
• Chopped parsley, for garnish
• Cholula hot sauce, for garnish

1. Pre-heat oven to 375.. Warm your fat in an oven safe skillet on medium-low heat.
2. Add onions and garlic. Cook until softened, stirring 3-5 minutes.
3. Add the green and red bell peppers. Continue to cook, stirring infrequently, 5-7 minutes.
4. Season with salt and pepper then stir in cumin, paprika and cayenne. Stir for 2 minutes to release aromatics.
5. Pour in diced tomatoes (do not drain). Increase heat and bring sauce to a boil. Reduce heat to medium-low and cook additional 5 minutes, until sauce thickens. Taste for seasoning, adjust to preference ( I usually end up adding slightly more cumin and salt here).
6. Crack your eggs in the pan directly over sauce minding the yolks. DO NOT STIR. The eggs are going to bake nestled in the sauce.
7. Place skillet in middle rack. Turn on oven light so you can watch the eggs. For creamy soft baked eggs bake for 8-10 minutes. For a more well done, solid yolk increase bake time. Check doneness by shaking pan gently to see how yolks respond. A well done yolk will not wiggle.
8. Once desired done-ness is achieved remove pan and allow to set for 5 minutes.
9. Using a large serving spoon, serve eggs two at a time garnished with fresh herbs.

onion, garlic, red bell pepper, green bell pepper, butter, spanish paprika, cayenne pepper, cumin, tomatoes, eggs, green onion, parsley, cholula

Taken from food52.com/recipes/40714-shakshuka (may not work)