Shakshuka

• 1 1/2 tsp. olive oil
• 1 medium onion, chopped (1 13 cups)
• 1 red bell pepper, diced (1 13 cups)
• 1 jalapeno chile, chopped (3 Tbs.)
• 2 cloves garlic, minced (2 tsp.)
• 8 Roma tomatoes, diced (4 1/2 cups)
• 1/2 tsp. ground cumin
• 1 Tbs. tomato paste
• 4 large eggs
• 3 Tbs. chopped parsley, optional

1. Heat oil in skillet over medium heat.
2. Add onion and bell pepper, and saute 7 to 9 minutes.
3. Add jalapeno and garlic, and saute 1 minute more.
4. Add tomatoes and cumin, and season with salt and pepper, if desired.
5. Cover, and cook 2 minutes.
6. Uncover, and cook 6 to 8 minutes, or until mixture thickens.
7. Stir in tomato paste, and cook 1 minute more.
8. Reduce heat to low.
9. Make 4 cavities in mixture with spoon.
10. Break 1 egg into small dish, and slip into cavity.
11. Repeat with remaining eggs.
12. Cover, and cook 8 to 10 minutes, or until egg whites are set.
13. Sprinkle with parsley, if using.

olive oil, onion, red bell pepper, jalapeno chile, garlic, tomatoes, ground cumin, tomato paste, eggs, parsley

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