Shakshouka - Middle Eastern Tomato Stew with Eggs by Eddy Khoo‎

1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
2 tsp cumin
2 tsp paprika
Pinch of cayenne pepper
Pinch of sugar
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley

Sautee aromatics until fragrant. Add bell peppers, diced tomatoes, tomato
paste and spices.

Crack the eggs, one at a time, directly over the tomato mixture, making sure tospace them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.