Eggs in Purgatory (Shakshuka)
1 medium onion, diced
1 red bell pepper – cored, seeded and diced
2 garlic cloves, minced
1 tsp ground cumin
⅛ tsp hot sauce
1 (28 oz) can crushed tomatoes
1 (4.5 oz) can chopped green chiles, drained
½ tsp salt
¼ tsp ground black pepper
6 large eggs
1 tbsp chopped fresh parsley
Preheat oven to 400 degrees F.
In a 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic for about five minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook for one minute.
Add crushed tomatoes, green chillies, salt and pepper. Over high heat, heat to boiling; simmer for six to eight minutes until the mixture has thickened and flavours are blended.
Make six indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven and bake for five to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley. Yields four servings.
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