Eggs in Purgatory (Shakshuka)

Name: Eggs in Purgatory (Shakshuka)
Total time: 35
Yield: 4
Ingredients: 3 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper - cored, seeded and diced; 2 garlic cloves, minced; 1 teaspoon ground cumin; ⅛ teaspoon hot pepper sauce (such as Tabasco®); 1 (28 ounce) can crushed tomatoes; 1 (4.5 ounce) can chopped green chiles, drained; ½ teaspoon salt; ¼ teaspoon ground black pepper; 6 large eggs; 1 tablespoon chopped fresh parsley

Recipe by Cans Get You Cooking® from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

•

3 tablespoons olive oil
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1 medium onion, diced
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1 red bell pepper - cored, seeded and diced
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2 garlic cloves, minced
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1 teaspoon ground cumin
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⅛ teaspoon hot pepper sauce (such as Tabasco®)

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1 (28 ounce) can crushed tomatoes
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1 (4.5 ounce) can chopped green chiles, drained
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½ teaspoon salt
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¼ teaspoon ground black pepper
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6 large eggs
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1 tablespoon chopped fresh parsley

Instructions

Preheat oven to 400 degrees F.
In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.