Eggs in Hell
To some it’s eggs in purgatory. To others, it’s shakshuka. To us, it’s super delicious tomato-baked eggs that make the perfect casual weeknight dinner!
Ingredients
- 1 tablespoon vegetable oil
- 1/2 yellow onions, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoons smoked paprika
- 3 medium garlic cloves, minced
- 4 medium jarred roasted bell peppers, small dice (about 1 cup)cheese, plus more for topping
- 1 (28 ounce) can crushed tomatoes with juices
- 1/4 cup finely chopped fresh parsley leaves
- 4 large eggs
- Pita bread or baguette, for serving
Directions
- Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes.
- Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
- Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set.
- Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.
