Shakshuka

• 1 tablespoon olive oil
• 1 cup (1/4-inch-wide) strips red bell pepper
• 1 cup (1/4-inch-wide) strips green bell pepper
• 2 cups (1/4-inch-thick) vertically sliced red onion
• 1/4 teaspoon kosher salt
• 2 garlic cloves, minced
• 2 cups lower-sodium marinara sauce
• 1 teaspoon smoked paprika
• 4 large eggs
• 2 cups cooked brown rice
• 1/4 cup fresh baby basil leaves
• 2 tablespoons crumbled feta cheese

1. Heat a 10-inch nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers, onion, and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds. Stir in marinara sauce and paprika. Bring to a boil; reduce heat, cover, and simmer 5 minutes.
2. Form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip into each indentation. Cover and cook 6 minutes or until eggs are done.
3. Divide rice evenly among 4 shallow bowls. Spoon egg mixture evenly over rice, and sprinkle with basil and cheese.
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olive oil, red bell pepper, bell pepper, red onion, kosher salt, garlic, lower, paprika, eggs, brown rice, fresh baby basil leaves, feta cheese

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