Shakshouka (Spicy Tomato Sauce Poached Eggs)

• 4 large eggs
• 1 cup favorite tomato sauce (I used Cucina Antica's spicy arriabbata sauce, try to find one that's low in sodium, added sugar, and uses only natural ingredients- no preservatives)
• 1 medium vidalia or yellow onion, diced
• 1 bell pepper (green or orange), diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/8-1/4 cups water, as needed
• 1/2 cup parsley, tightly packed, for garnish
• 1 tablespoon olive oil
• salt & pepper to taste
• toasted pita wedges

1. Heat olive oil in a large skillet over medium heat. Add onion, and saute for 2 minutes. Add bell pepper and cook for 5 more minutes, until vegetables are softened. Add cumin paprika, and cayenne; cook for 2 more minutes.
2. Turn heat to low, and add tomato sauce. Slowly pour in water until the sauce consistency resembles a thick sauce, juicy but semi-solid.
3. With a spoon, gently push aside the tomato sauce in 4 places, making a pocket for the eggs. Pour each egg over a pocket and cook with the cover on, for about 10 minutes, until egg is cooked to your liking. (For a runny egg, cook for about 5 minutes, or poach egg separately and add at the end.)
4. Remove each egg from the skillet (serve 2 eggs per person) with a generous amount of sauce. Sprinkle with parsley, salt, & pepper (add hot red pepper flakes too if you like heat.) Serve with toasted pita wedges to scoop up excess sauce.

eggs, tomato sauce, vidalia, bell pepper, ground cumin, paprika, cayenne pepper, water, parsley, olive oil, salt, pita wedges

Taken from food52.com/recipes/19401-shakshouka-spicy-tomato-sauce-poached-eggs (may not work)