Shakshuka

Ingredients

• 2 Tbsp olive oil

• 1 cup chopped onion

• 1-1/4 cups chopped sweet red pepper

• 1 fresh jalapeno, seeded and chopped

• 3 cloves garlic, sliced

• 1 tsp ground cumin

• 1 tsp sweet paprika

• 1 tsp ground tumeric

• salt/pepper to taste

• 1 - 28oz can whole plum tomatoes, undrained and coarsely chopped

• 6 eggs

• crumbled feta cheese

• fresh cilantro or oregano

Directions

1. In a 10-inch deep skillet heat olive oil over medium heat. Add the next 9 ingredients (through salt and pepper). Cook and stir 10 minutes or until vegetables are softened. Stir in tomatoes. Bring to boiling. Simmer, uncovered 10 minutes or until slightly thickened, stirring occasionally.

2. Break eggs, one at a time, into a small dish and slip eggs into the tomato mixture. Reduce heat. Cook, covered, for 5 to 10 minutes or until whites are set and yolks are the desired doneness.

3. Top with cheese and herbs/