Chakchouka

Ingredients

• 3 tablespoons olive oil

• 1 ⅓ cups chopped onion

• 1 cup thinly sliced bell peppers, any color

• 2 cloves garlic, minced, or to taste

• 2 ½ cups chopped tomatoes

• 1 hot chile pepper, seeded and finely chopped, or to taste

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon salt

• 4 large eggs

Directions

1. Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.

2. Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.

3. Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.

4. Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.

Serve with toasted pita, naan, or crusty bread to soak up the sauciness!