Shakshuka

Eggs cooked in a mildly spicy tomato sauce
Serves 2

2 Tb olive oil
1 small onion, diced
1 red bell pepper, seeded, quartered and then sliced thin
1/3 c cilantro, coarsely chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
½ – 1 tsp red pepper flakes (optional)
1 15-oz can diced tomatoes, with the juice
4 eggs

Optional: crumbled feta

In an oven-safe pan, sauté the onion, garlic, red pepper in the olive oil until almost soft, about 8 minutes. Add the spices, sauté for a couple of minutes, stirring frequently. Add the tomatoes and simmer for another ten minutes, stirring occasionally. Make four wells in the tomato sauce and break an egg into each well. Let simmer on the stove for 3 or 4 minutes and then pop your entire pan into the oven for about ten minutes, until the eggs are done to your liking. You may certainly stretch this recipe to serve more people by simply adding more eggs.

Very nice served with a green salad and toasted French bread slices.