Shakshuka - Spicy Israeli Tomato Stew

• 3 tablespoons olive oil
• 3 Anaheim chiles
• 1 yellow onion
• 1.5 teaspoons cumin, ground
• 28 ounces can of San Marzano tomatoes, whole
• 1 tablespoon paprika
• 5 cloves garlic
• 2 bell peppers, diced
• several slices haloumi cheese
• 4 eggs

1. Heat olive oil over medium heat in a large heavy-bottomed skillet or Dutch oven (make sure there is room for all ingredients!)
2. Add diced onion and chopped chiles and cook until softened.
3. Add minced garlic, cumin, and paprika and cook for a minute or two while stirring often so as to not burn ingredients.
4. Add tomatoes and bell peppers and 1/2 cup water. Slightly crush the tomatoes with the back of a wooden spoon and let simmer until the mixture reduces and thickens, 12-20 minutes depending on heat and preference of texture.
5. Gently crack eggs over the surface of the stew. Cover and let poach for several minutes --- baste the whites carefully. Add sliced haloumi cheese and a sprinkle of sea salt before serving.

olive oil, chiles, yellow onion, cumin, tomatoes, paprika, garlic, bell peppers, haloumi cheese, eggs

Taken from food52.com/recipes/13463-shakshuka-spicy-israeli-tomato-stew (may not work)