Shakshuka

This is a Middle Eastern and North African dish of eggs poached in a spicy tomato sauce. It is usually served in the skillet with soft bread to mop up the sauce.

3 large eggs
1/2 yellow bell pepper, chopped (any Bell pepper is okay)
1/2 onion,  chopped
14 ounce can of diced tomatoes (Hunt's is a good brand)
1 tablespoon tomato paste
1 clove of garlic, sliced
Spices: Cumin powder, ancho chili powder, sweet paprika, Cayenne pepper, salt and pepper as desired
1/4 cup olive oil

Once the skillet with the oil gets hot, add the tomato paste and stir. Keep stirring until the paste is "cooked" and the oil has turned a burnt red color.

Toast the cumin seed and black mustard seed in the hot oil and paste.

Add the pepper and onions and stir. Season with salt, pepper, and Cayenne. Stir until well combined. Add the garlic and stir some more.

Add the diced tomatoes. Lower the heat to a simmer. After about 10 minutes, add the paprika and stir well. If the mixture looks too thick, add a little water and stir until you have a slightly soupy sauce.

In a soup bowl, crack open an egg trying not to break the yolk. Slide the egg from the bowl into the skillet. Repeat for the other two eggs.

Cook until the egg whites are opaque, about another 10 minutes.

Serve with any kind of bread. Challah bread would work nicely.

This recipe is for one lonely guy with a big appetite. Double the recipe for two or three.