Tomatoes and Garlic and Eggs, oh my!

Looking for an easy but satisfying meal? Shakshuka, an Israeli egg dish, is one of my personal favorites. There are as many versions as there are cooks, but here is how I make it.

In a cast-iron skillet, over medium heat, start by sautéing onion, bell pepper, garlic, and chopped ripe tomatoes in olive oil. Once the vegetables are softened, season with sea salt, cumin, paprika, and add tomato paste to thicken the sauce; simmer for about 10 minutes. Add the cracked eggs into the sauce, spacing them evenly apart. Reduce the heat, cover, and cook until the whites are set but the yolks still runny. Add chopped parsley or cilantro. To soak up every bit of delicious sauce, sauté a thick slice of sourdough or French bread in olive oil and garlic and serve with the eggs . . . heavenly!