SHAKSHUKA

Serves: 4

2 tbsp (30 mL) extra-virgin olive

■

oil

2 large bell peppers, cored and

■

cut into 1/4-inch (0.6 cm) strips 1 tbsp (15 mL) jalapeno or Serrano

■ pepper, minced

1 small red onion, halved and cut

■

into 1/4-inch (0.6 cm) slices 4 cloves garlic, minced

■

1/2 tsp (2.5 mL) ground cumin

■

seeds

1/2 tsp (2.5 mL) ground coriander

■ seeds

1 tsp (5 mL) sweet paprika

■

28-oz (796 mL) can plum tomatoes

■ with juice, finely chopped

1/2 tsp (2.5 mL) sea salt

■

8 large eggs

■

2 tbsp (30 mL) roughly chopped

■

fresh herbs, such as mint, dill, chives or parsley

1. Heat olive oil in a frying pan over medium heat. Add peppers, onion and garlic. Cook until peppers soften, adjusting the heat and stirring frequently. Stir in cumin, coriander and paprika. Add tomatoes and simmer uncovered until the mixture thickens.

2. Make 8 divots in the mixture and crack an egg into each. Cover and turn to a simmer. Cook until the eggs are done. Sprinkle with the herbs and serve directly from the pan.