Shakshuka

Directions

1. 1
   1. Preheat the oven to 375 F.
2. 2
   2. Heat the olive oil over medium heat in a medium sized, oven proof skillet. Add the onions and saute until the onions are translucent and just beginning to brown.
3. 3
   3. When the onions are slightly browned, add the red bell pepper and smashed garlic to the skillet. Cook until the bell peppers have softened.
4. 4
   4. Add the diced tomatoes with juice, canned tomato juice, sugar, paprika, bay leaf,and salt and pepper to taste. Bring to a boil, then reduce the heat to medium low and simmer for 10 minutes.
5. 5
   5. Remove the skillet from the heat. Make a divot in the sauce with a spoon and crack an egg into it. Make 3 more divots and repeat with the remaining eggs.
6. 6
   6. Put the skillet into the oven and cook until the eggs are set, about 5 to 8 minutes.
7. 7
   Serve Shakshuka with a salad, and good toasted bread.