Hearty Shakshuka

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper – cored, seeded and diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 0.125 teaspoon hot pepper sauce (such as Tabasco®)
• 1 (28 ounce) can crushed tomatoes
• 1 (4.5 ounce) can chopped green chiles, drained
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 6 large eggs
• 1 tablespoon chopped fresh parsley

Steps

1. Preheat the oven to 400 degrees F (205 degrees C).
2. Heat oil in a 12-inch oven-proof or cast-iron skillet over medium heat. Add onion, bell pepper, and garlic; cook until crisp-tender, about 5 minutes, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
3. Add crushed tomatoes, green chiles, salt, and black pepper; bring to a boil over high heat. Simmer until mixture has thickened and flavors are blended, 6 to 8 minutes.
4. Make 6 indentations in tomato sauce; gently crack eggs into indentations. Place skillet in the oven; bake until eggs are just set, 5 to 10 minutes. Sprinkle with chopped parsley.