Shakshuka

baked eggs with tomato sauce

Serves 2:

1 ½ tablespoons extra virgin olive oil

1 red bell pepper

¼ tsp. cayenne

1 tsp. paprika

4 eggs

5-6 tomatoes, chopped or 1 14-ounce can san marzano tomatoes

1 onion

2 cloves garlic

1 handful parsley

White farmers bread

Directions:

In a pan, heat up the olive oil. Sauté the onions and the peppers and season with salt and pepper. Add in the garlic,  cayenne and paprika, season again with salt and pepper. Sauté for another couple of minutes. Add the tomatoes in and mix, simmer for 15-20 minute on medium low. Once it has thickened a bit and become saucy, check for seasoning. Then make four indents in the mixture and place an egg in each. Cover with a lid and let the eggs cook according to your preference. Once it’s done remove lid and garnish with fresh parsley and serve with the farmer’s bread.