Shakshuka

My husband is usually the Shakshuka chef in our kitchen.  We first had this dish in Israel.  Some felafel stands make a batch in the morning and serve it in a pita to the customers who arrive early.  It's usually gone by noon.

Serves 6-8

1 tablespoon olive oil

1 onion, chopped

1 red pepper, chopped

2 28 oz cans whole tomatoes, drained

2 tablespoons garlic, chopped

Cumin, paprika, crushed red pepper, salt and pepper to taste

8 eggs

In a large frying pan, sauté onion and red pepper in olive oil until soft.  Add tomatoes, garlic and spices.  Simmer over a low heat, covered, for 20 minutes.  Crack eggs and drop on top of mixture, each in it's own space.  Cover and continue to simmer for 5 minutes or until eggs are "poached".  Serve immediately or keep warm.