Makes: 6 servings

Ingredients:

• 1 medium white or yellow onion, diced

• 1 red bell pepper, seeded and diced

• 4 garlic cloves, finely chopped

• 2 tsp paprika

• 1 tsp cumin

• 1/4 tsp chili powder (optional)

• 2 tbsp tomato paste

• 1 (798ml) can whole peeled tomatoes

• 6 large eggs

• salt and pepper, to taste

• 1 small bunch fresh parsley, chopped

• Serve with 1/2 a pita to dip (optional)

Equipment:

• Cutting board

• Knife

• Large sauté pan or skillet

• Large wooden spoon

• Measuring spoons

Directions:

1. Chop onions, peppers, and parsley , and set aside.

2. Heat oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

3. Add in the tomato paste, garlic and spices and cook for an additional minute.

4. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

5. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

6. Garnish with chopped parsley.

7. Serve with half a pita to soak up all the delicious sauce (optional).