Shakshuka

This North African dish consists of eggs poached atop a fragrant tomato sauce blended with sautéed peppers and onions along with chili and other spices. The recipe is adapted from Toriavey.com. Makes 4 servings

1 tablespoon olive oil 1⁄2 medium onion, diced 1 medium red bell pepper, chopped 3 cloves garlic, minced 1⁄2 teaspoon crushed red pepper, or to taste 1 teaspoon ground cumin 1 teaspoon paprika 1 large can (28 ounces) crushed tomatoes 2 tablespoons tomato paste Salt to taste 8 eggs 1⁄4 cup chopped fresh parsley (optional, for garnish) Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes. Heat a large, heavy skillet over medium heat. Add olive oil and onion and sauté about 3 minutes, until onion begins to soften. Add bell pepper sauté 5 minutes more. Add garlic and spices and toast until fragrant, 1 to 2 minutes. Add tomatoes and tomato paste to pan; stir until tomato paste is incorporated. Simmer sauce until slightly reduced, 8 minutes or so. Taste and add salt to sauce as desired. Create small wells in sauce and crack the eggs into wells. Cover skillet and continue to simmer until egg whites are just set. Alternatively, bake in 350-degree oven 6 to 8 minutes, being careful not to overcook eggs. Garnish with chopped parsley if desired. Serve with bread or pita for soaking up the flavorful sauce. Per serving: 227 calories, 13g carbohydrate, 15g protein, 13g fat (3.5g saturated), 438mg sodium, 3g fiber.