This is a dish originally from Morocco but popular throughout North Africa and the Middle East. It has tomatoes, peppers, onions, and lots of spices. Then comes the eggs cooked in the sauce, so when you break the yolks, they enhance the dish. There is some heat that comes with this dish, so if it’s too hot, cool it off with some honey. I hope you like it
3 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
4 cloves garlic, diced
2 plum tomatoes, diced
1 teaspoon Aleppo pepper
1 teaspoon Poppi’s chili powder
2 teaspoons salt substitute
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon cumin
1 28-ounce can San Marzano whole tomatoes
1 tablespoon cilantro, chopped fine
Preheat oven to 350.
In a large, oven-safe skillet on medium heat, add olive oil, peppers, and onions, and cook for 7 minutes, stirring occasionally.
Add Aleppo pepper, chili powder, paprika, cumin, salt substitute, and black pepper; cook for 1 minute.
Add plum tomatoes and garlic cook for 5 minutes. Stir occasionally.
Simmer on low for 20 minutes. Stir occasionally.
Crack eggs in to 6 small bowls.
Place 6 indentations in mixture. Add egg to each one. Cook for 3 minutes on stove top.
Add skillet to oven and cook for 15 minutes or until egg is set.
Serve over toasted bread.