Spicy One-Pot Shakshouka

Easy and delicious eggs poached in a spicy tomato sauce. A popular Middle Eastern dish that has become a favorite with my family as well. Don't forget flatbreads or crusty bread for dipping!

Ingredients

• 2 tablespoons olive oil
• 1 onion, halved and finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 red chile pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon white sugar
• salt and freshly ground black pepper to taste
• 4 large eggs
• 2 green onions, finely chopped

Steps

1. Heat olive oil in a heavy-bottomed frying pan. Saute onion and bell peppers in the hot oil for 2 to 3 minutes. Add chile pepper and garlic; cook and stir the peppers start to caramelize, 2 to 3 minutes. Add tomatoes and sugar. Cook over medium heat for 3 to 4 minutes. Season with salt and pepper.
2. Make indentations in the sauce using a wooden spoon. Crack eggs into indentations in the sauce. Cover and cook until whites are firm and yolks reach desired doneness, 5 to 8 minutes. Uncover and garnish with green onions.