Imah'S Israeli Shakshuka (Egg & Vegie Dish)

• 6 eggs
• 1 small can tomato paste
• 1 can diced tomatoes
• 1 bunch fresh spinach leaves
• 1 purple onion, chopped
• 1/2 green bell pepper, seeded &chopped
• 2 TBSP minced garlic
• 1 1/2 cups white wine
• 2 tsp cumin
• 2 bay leaves
• 2 tsp paprika
• salt and pepper to taste

1. Spray a large cast-iron skillet with olive oil, turn heat to Medium and toss in the onion, garlic and bell pepper. Saute lightly until slightly wilted.
2. Add tomato paste and can of diced tomatoes, stir well with vegies and add salt, pepper, cumin, paprika and bay leaves. Stir gently. Pour in the wine and mix gently. Cover and simmer on medium-low heat for 15 minutes.
3. Layer the fresh spinach over the tomato sauce, then gently break the 6 eggs over the spinach--let each egg lay in its own little nest of spinach leaves. Sprinkle on a little salt. Cover and simmer/poach for at least 10 minutes until eggs are cooked. Serve with warm pita and a fresh yellow vegetable on the side. White wine goes well with this meal!

eggs, tomato paste, tomatoes, fresh spinach leaves, purple onion, green bell pepper, garlic, white wine, cumin, bay leaves, paprika, salt

Taken from food52.com/recipes/55597-imah-s-israeli-shakshuka-egg-vegie-dish (may not work)