Spicy Shakshuka

This is such a delicious and easy dinner that makes great use of my fresh chicken eggs. Spicy, tomatoey, eggy and herby. Yum!

Ingredients

• 6 eggs

• 1 onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 3 garlic cloves, chopped

• 2 teaspoons tomato paste

• 1 28 ounce can whole tomatoes

• 1 teaspoon cayenne

• 1 teaspoon Hungarian paprika

• 1 teaspoon cumin

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons  Mediterranean Medley Olive Oil

• 1/2 cup parsley, chopped

Instructions

1. Heat oven to 350 degrees.

2. Heat olive oil in a large ovenproof skillet. Add the onions, red bell pepper, and garlic and saute for 10 minutes until tender. Add the tomato paste, cayenne, paprika, and cumin. Cook for 2 minutes. Add the tomatoes and break them up in the pan. Add the salt and pepper and simmer for 10 minutes.

3. Carefully crack the eggs in the pan and transfer to the oven to bake for 7 minutes until the whites are cooked and the yolk is still runny.

4. Top with lots of parsley and serve with crusty bread or pita.

Takes 30 minutes

Serves 4