Shashuka

• 1 tsp cumin seeds

• ¾ cup olive oil

• 2 onions peeled cut in half and thinly sliced

• 2 red bell peppers washed seeded and sliced into strips lengthwise

• 2 yellow bell peppers washed seeded and sliced into strips lengthwise

• 4 tsps brown sugar

• 4 bay leaves

• 2 tbsps thyme leaves chopped

• ¼ cup parsley chopped

• ¼ cup cilantro chopped plus more for garnish

• 1 14 oz can diced tomatoes

• 1 cup water

• ½ tsp saffron

• ½ tsp cayenne pepper or to taste

• ½ tsp salt

• ¼ tsp pepper

• 8 eggs

Place cumin seeds into an large lidded sauté pan. T oast seeds for a few minutes until they are fragrant.  Add oil andheat.  Add onions and cook until softened. Add peppers, sugar, and herbs.  Cook until peppers are starting to get soft.  Stir in tomatoes, saffron, cayenne and seasoning.  Add water as needed to keep mixture from drying out.  Bring to a simmer and cover pan.  Cook for 20 to 30 minutes until mixture is saucy and the flavors have blended.  Adjust seasoning and remove bay leaves.  Make 8 wells in the sauce.  Crack an egg into each well. Cover pan and cook until eggs are set.  Garnish with extra cilantro and serve.

Or divide hot sauce into 6 to 8 individual baking dishes.  Make a well in the middle of sauce and crack an egg into each one.  Place on a baking sheet and bake until eggs are set.  Garnish and serve.

Serves 6 to 8.