Moroccan Eggs

• 1 Tablespoon Olive Oil
• 1 whole Red Onion, Chopped
• 4 cloves Garlic, Minced
• 28 ounces, weight Canned Chopped Tomatoes
• 1/4 teaspoons Cayenne Pepper
• Salt And Pepper, to taste
• 4 whole Large Eggs
• Chopped Parsley For Garnish
• Crusty Bread, Toasted, To Serve

1. Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent.
2. Add tomatoes and cook on medium high heat for about 10 minutes. Once tomato juice has cooked off, add cayenne pepper, salt, and pepper. Stir to combine.
3. Using the back of a large cooking spoon, make a divot for each egg. Crack eggs one by one into a separate bowl to make sure there are no shell pieces. Slowly add one egg into each divet, repeating separately with each egg.
4. Cover the skillet and cook on low heat until the egg whites are cooked, about 5 minutes.
5. Garnish with parsley and serve with toasted bread for dipping.

olive oil, red onion, garlic, tomatoes, ubc, salt, eggs, parsley, crusty bread

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/moroccan-eggs/ (may not work)