Mexican Shakshuka

Ingredients

• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1 (8 ounce) jar roasted red bell peppers, drained and chopped
• 1 tablespoon minced garlic
• 3 tablespoons Hunt's® Tomato Paste
• 1 teaspoon chili powder
• 1 teaspoon ground ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon Spanish paprika
• 2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
• 0.5 cup water
• salt and pepper to taste
• 6 large eggs, or more as needed

Steps

1. Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
2. Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
3. Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.