Shakshuka (chakchouka or shakshouka)

This best mashed potato recipe is often requested during Thanksgiving. It's totally tasty, and everyone will rave! For a variation, spread in a casserole dish and refrigerate overnight; the next day, sprinkle with extra Parmesan cheese and butter and reheat in the oven.

Ingredients

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

Directions

Step 1

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.

Step 2

Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.

Step 3

Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.

Step 4

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.