Shakshuka

Directions

1. 1
   Pre-heat oven to 375.. Warm your fat in an oven safe skillet on medium-low heat.
2. 2
   Add onions and garlic. Cook until softened, stirring 3-5 minutes.
3. 3
   Add the green and red bell peppers. Continue to cook, stirring infrequently, 5-7 minutes.
4. 4
   Season with salt and pepper then stir in cumin, paprika and cayenne. Stir for 2 minutes to release aromatics.
5. 5
   Pour in diced tomatoes (do not drain). Increase heat and bring sauce to a boil. Reduce heat to medium-low and cook additional 5 minutes, until sauce thickens. Taste for seasoning, adjust to preference ( I usually end up adding slightly more cumin and salt here).
6. 6
   Crack your eggs in the pan directly over sauce minding the yolks. DO NOT STIR. The eggs are going to bake nestled in the sauce.
7. 7
   Place skillet in middle rack. Turn on oven light so you can watch the eggs. For creamy soft baked eggs bake for 8-10 minutes. For a more well done, solid yolk increase bake time. Check doneness by shaking pan gently to see how yolks respond. A well done yolk will not wiggle.
8. 8
   Once desired done-ness is achieved remove pan and allow to set for 5 minutes.
9. 9
   Using a large serving spoon, serve eggs two at a time garnished with fresh herbs.