Make-Ahead Shakshuka

• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced onion
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 3 garlic cloves, minced
• 1 1/2 cups unsalted crushed tomatoes
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 2 teaspoons sherry vinegar
• 1 teaspoon paprika
• Cooking spray
• 6 large eggs

1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.
2. Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.
3. To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.
4. To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. -Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.
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olive oil, onion, red bell pepper, yellow bell pepper, garlic, tomatoes, fresh cilantro, flatleaf, freshly ground black pepper, kosher salt, sherry vinegar, paprika, cooking spray, eggs

Taken from www.myrecipes.com/recipe/make-ahead-shakshuka (may not work)