Shakshouka

This is a recipe that I love to use on nights where I'm pressed for time.  It is technically a breakfast item so this is just another case of brinner in my house.  This meal originally comes from Tunisia and is popular in the Middle East and northern Africa.  There are variations on this but they are all fairly simple and generally use ingredients that are fairly common to have in you're fridge and pantry.  This is the version I use.

Ingredients

• 1 small to medium onion diced (I usually use red)
• 1 medium red pepper diced (you can use orange for the color pop but you want a sweet pepper to help counteract the acidity of the tomato)
• 1 generous Tb tomato paste
• 1 large can of diced tomatoes
• 1 Tb honey
• 1Tb fresh garlic
• Chili powder, Cumin, Salt to taste
• 1 tsp Cayenne or more to taste
• 6-8 eggs

Directions

In a medium pan, saute the onion and pepper until just softened.  I normally add about a tsp of Chili powder, Cumin, and Salt as well as the garlic while sauteing.  Add the tomato paste and stir to coat your veggies.  Saute for another minute.  Add the tomatoes, honey, cayenne and more of your Chili powder, Cumin, and Salt.  Stir, taste, and add more seasoning as needed.  Crack the eggs and add them to the top.  Try not to crack the yolk, but if you do, it will still be tasty.  Dust the eggs with Chili powder and a little salt.  Cover and let cook until the eggs reach the desired consistency.  I like my eggs runny.  Others in my house don't, so we let them cook through so they have more of a hard boiled consistency in the yolk.

This is normally served with a soft but crusty bread.  I like putting it over rice.  Dealers choice.