Shakshuka

Entree

Prep time: 10 mins

Total time: 30 mins

Heat olive oil in a large sauté pan on medium heat. Add bell pepper and onion and cook for 5 minutes until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan. Using a large spoon, break down the tomatoes to create a chunky sauce.
Season with salt and pepper and raise the heat until the sauce begins to simmer.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cook for 5 to 8 minutes, or until the eggs are done to your liking. Cover the pan to cook the eggs faster.
Garnish with parsley, serve, and enjoy! Eat with pita bread (optional) or with a fork.
NOTE: Want a lot less salt? Choose 'no salt added' diced tomatoes.