Shakshuka

• 5 14.5-oz cans diced tomatoes
• 2 tablespoons double strength tomato paste
• 3 cloves garlic, crushed
• 2 teaspoons harissa
• salt and pepper, to taste
• 2 tablespoons olive oil
• fresh Italian parsley, chopped
• 1 1/2 dozen eggs

1. Heat the olive oil in large saucepan over medium heat and add the crushed garlic and harissa. Stir and allow to cook for about 2 minutes.
2. Add crushed tomatoes and tomato paste. (I buy double strength tomato paste in a tube because it seems to stay fresh longer than the cans.) Bring to a gentle simmer and cook about 10 minutes. Stir to mix.
3. Remove from heat and allow to cool slightly. When cool, puree in blender or Vitamix. Return to large saucepan and cook on low heat for 10 minutes, uncovered, to allow sauce to thicken.
4. Taste, correct with salt and pepper. Spoon 1/3 of sauce into 3-quart saute pan and warm over low heat. Sauce should fill the pan, creating a bed for the eggs.
5. Using large spoon, make indentations in sauce and carefully break one egg into each indentation.
6. Cover with lid and continue to cook over low heat until eggs whites are set. Remove from heat for 2 minutes to allow dish to settle. Garnish with chopped parsley.
7. Repeat two more times.

tomatoes, tomato paste, garlic, harissa, salt, olive oil, fresh italian parsley, eggs

Taken from food52.com/recipes/39867-shakshuka (may not work)