Shakshuka *

EVOO
1 large yellow onion, chopped
2 green peppers, chopped
2 garlic cloves, minced
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cumin
Pinch red pepper flakes
Salt and freshly ground black pepper, to taste
6 vine ripe tomatoes, chopped
1/2 cup tomato sauce
1 tsp double concentrate tomato paste
1 tsp sugar
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

Heat 3 Tbsp olive oil in large deep skillet.  Add onions, green peppers, garlic, coriander, paprika, cumin, red pepper, salt and pepper.  Cook, stirring frequently, until the vegetables have softened, about 10 minutes.  Add tomatoes, tomato sauce, tomato paste and sugar.  Simmer until the tomato mixture begins to reduce, about 10-15 minutes.  Taste and adjust the seasoning to your liking.  Using a spoon, make 6 indentations (or "wells") in the tomato mixture evenly spaced out.  Gently crack and egg into each well.  Reduce the heat and cover.  Cook on low until the egg whites are set.  Yolks should be runny.  Uncover and add the fresh parsley and mint.  Add more black pepper or crushed red pepper if you want a bit more spice.  Serve with crusty bread.

Serves 3