Chakchouka (eggs and vegetables)

Ingredients:

• 3 Tblsp. 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 tsp ground cumin 

• 1 tsp paprika 

• 1 tsp salt 

• Chili pepper, fresh or flakes, to taste (can also use hot sauce)

• 4 eggs

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Preparation:

• 1. Heat the olive oil in a skillet over medium heat. 

  2. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

  3. Combine the tomatoes, cumin, paprika, salt, and chiles or hot sauce in a bowl and mix briefly. 

  4. Add the tomato mixture to the skillet, and stir to combine.

  5. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.

  6. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. 

  7. Cover the skillet, and let the eggs cook until they're firm but not dry, about 5 minutes.