Eggs in Purgatory (Shakshuka)

Ingredients

• olive oil (3 tablespoons)
• onion (1 )
• red bell pepper (1 )
• garlic (2 )
• ground cumin (1 teaspoon)
• hot pepper sauce (0.125 teaspoon)
• crushed tomatoes (1 (28 ounce) can)
• chopped green chiles (1 (4.5 ounce) can)
• salt (0.5 teaspoon)
• ground black pepper (0.25 teaspoon)
• eggs (6 )
• chopped fresh parsley (1 tablespoon)

Instructions

1. Preheat the oven to 400 degrees F (205 degrees C).
2. Heat oil in a 12-inch oven-proof or cast-iron skillet over medium heat. Add onion, bell pepper, and garlic; cook until crisp-tender, about 5 minutes, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
3. Add crushed tomatoes, green chiles, salt, and black pepper; bring to a boil over high heat. Simmer until mixture has thickened and flavors are blended, 6 to 8 minutes.
4. Make 6 indentations in tomato sauce; gently crack eggs into indentations. Place skillet in the oven; bake until eggs are just set, 5 to 10 minutes. Sprinkle with chopped parsley.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 291
• fat: 18 g
• sats: 4 g
• carbs: 22 g
• fibre: 5 g
• protein: 14 g
• salt: 1.035 g