Egyptian Chakshoka - Eggs in Tomato Sauce

• olive oil
• 1 onion, chopped
• 3 large garlic, gloves minced
• salt and pepper
• 1 pinch allspice
• 14 cup Italian parsley, finely chopped
• 1 (8 ounce) can tomato sauce
• 16 ounces water
• 14 cup rice
• 6 eggs

1. In large pan add enough olive oil to cover bottom of pan, to the heated oil add onions, garlic, salt, pepper and allspice and cook till translucent.
2. stir in parsley and continue to cook 2-3 min's over med flame.
3. add tomato sauce and water simmer for about 5 minutes, check seasoning.
4. add rice and cook on md low till rice has cooked about 15-20 minutes, add water as necessary, this should be rather saucy.
5. in a plate break eggs and gently drop them 1 at a time into the sauce, raise temp to medium cover pan cook 2 3 minuets until the yolk is covered by the egg white.
6. Enjoy.
7. http://food4memories.com.

olive oil, onion, garlic, salt, allspice, italian parsley, tomato sauce, water, rice, eggs

Taken from www.food.com/recipe/egyptian-chakshoka-eggs-in-tomato-sauce-359201 (may not work)