Shakshuka

Shakshuka is a traditional dish originating in North Africa and the Middle East, consisting of spices, cilantro, tomatoes, and eggs, cooked in a pan. Ideal for impressing your guests without even trying, and bringing egg lovers and tomato lovers together. Not so much for cilantro lovers, be warned that you may make an enemy, though there are other ingredients can be used to sprinkle the top of the dish to avoid such a scenario.

Ingredients

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 1/4 tsp chili powder
• 1 28-ounce can whole peeled tomatoes
• 6 large eggs
• salt and pepper, bring other spices to the party, if you'd like
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Instructions

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley. (Add feta cheese instead if you don't like cilantro, or have guests who will obnoxiously say "It tastes like soap," instead of just asking for a portion without cilantro bits in it when you asked them what they would like to have sprinkled on a shakshuka.)