Shakshooka

Ingredients

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• 3 tablespoons olive oil
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• 1 ⅓ cups chopped onion
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• 1 cup thinly sliced bell peppers, any color
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• 2 cloves garlic, minced, or to taste
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• 2 ½ cups chopped tomatoes
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• 1 hot chile pepper, seeded and finely chopped, or to taste
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• 1 teaspoon ground cumin
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• 1 teaspoon paprika
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• 1 teaspoon salt
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• 4 large eggs
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
3. 3
   Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
4. 4
   Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
5. 5
   Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
6. 6
   Serve and enjoy!