Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew

Ingredients: 3 tablespoons olive oil,1 large onion, chopped,1-2 cloves of garlic, minced,3 bell peppers, seeded and diced,3 bell peppers, seeded and diced,1 jalapeño pepper, seeded and diced,1-1/4 pounds plum tomatoes, peeled, seeded and chopped (about 3 cups – I used canned plum tomatoes),1 teaspoon kosher or coarse salt,1 teaspoon ground cumin,1-1/2 teaspoons caraway seeds,2- teaspoons paprika,Optional: 1-2 tablespoons harissa (Northwest African chili paste) or 3-5 drops of hot sauce,3-4 large eggs
Instructions:

1. Add the olive oil to a medium-sized skillet over medium-high heat.
2. Add the onion and garlic and saut until soft and translucent (about 5 minutes).
3. Add the peppers and caraway seeds. Saut until the peppers are crisp-tender (about 5 minutes).
4. Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce if youre using. Bring to a boil, then reduce to medium-low heat and cook, stirring occasionally, until the tomatoes are soft (about 15 minutes).
5. Use the back of a spoon to make indentations in the stew for the eggs. Carefully break the eggs one at a time into a small dish and slide each carefully into each indentation. Cover the pan and cook over low heat until the eggs are set to your liking (for soft yolks, about 5 minutes). If you prefer, divide the tomato and pepper mixture between 3-4 ovenproof ramekins. Make an indentation in the middle of each and add the eggs.
6. Bake in a preheated oven at 400 degrees F. until the eggs are set to your liking (for soft yolks, about 10 minutes).
7. Serve with brown rice or pita.

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