Shakshuka

Shakshuka was once a popular breakfast dish among North African and Middle Eastern Jews who immigrated to Israel. In fact, it was so popular that it became the official breakfast dish of the Israeli Defense Forces!

2 Tbsp extra virgin olive oil 

1 med. onion, diced

1 bell pepper, diced

3 garlic cloves, minced

2 tsp paprika 

1 tsp cumin

Pinch of red pepper flakes

Salt and pepper to taste

1 28-ounce can of whole, peeled tomatoes

6 large eggs

1 small bunch of parsley, chopped

Heat oil in a large saute pan on medium heat. 
Add the onion, pepper, garlic, and spices. Cook until the onion becomes translucent, about 5 minutes.
Pour the can of tomatoes and their juice into the pan. Break down the tomatoes with a large spoon. 
Using a large spoon, make six wells in the sauce. Crack one egg into each well. 
Reduce the heat, cover, and cook until low until egg whites are set, 5-8 minutes.
Garnish with chopped parsley. 

Optional: Serve with fresh bread, butter, soft cheese, and olives.