shakshouka

• 3 poblano, anaheim or sweet red or yellow peppers
• 2 tbsp olive oil
• 1 red onion, diced
• 1 quart crushed tomatoes
• 1 splash red wine vinegar
• 1 tbsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground corriander
• 2 pinch red pepper flakes
• 1 salt and pepper
• 6 eggs
• 4 tbsp creamy goat cheese

1. roast peppers over open flame until skin is blackened.
2. close them in a paper bag so they can steam for 10 minutes.
3. pull off the skin under cold running water.
4. remove stems and seeds and dice.
5. in 9 inch deep skillet, heat oil over medium-high.
6. saute onions for ~5 minutes.
7. add peppers and saute for another 3.
8. add all spices and cook for another minute.
9. pour in tomatoes and vinegar.
10. let sauce simmer for 15 minutes.
11. until it thickens a bit.
12. crack each egg into small, shallow bowl and slide into sauce one at a time.
13. cover and cook eggs until whites are set, 6 minutes.
14. after 3 minutes, add cheese in several dollops and recover.
15. spoon into bowls over big slices of toasted bread

sweet red, olive oil, red onion, tomatoes, red wine vinegar, paprika, ground cumin, ground corriander, red pepper, salt, eggs, goat cheese

Taken from cookpad.com/us/recipes/332069-shakshouka (may not work)