Eggs in Hell (Shakshuka

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Basil
  • 3 tsp Garlic
  • 2 Jalapeno peppers
  • 1 Onion, medium

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 tbsp Paprika, smoked
  • 1 Salt and pepper
  • 2 1/2 tbsp Sugar

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1/4 cup Parmesan

Found on thecookingjar.com

Description

Ingredients

• 1 medium onion, chopped
• 3 teaspoons garlic, minced
• 2 jalapeño peppers, seeded and diced
• 1 can (28 oz.) tomato sauce
• 2½ tablespoons sugar
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• ¼ teaspoon cayenne
• Salt and pepper to taste
• 6 large eggs
• ¼ cup Parmesan, shredded
• 1 tablespoon basil, chopped

Directions

• In a 10 skillet over medium high heat, saute onions, garlic and jalapenos and cook until soft about 3-5 minutes
• Pour in tomato sauce and add sugar, paprika, cumin, cayenne and salt and pepper to taste. Bring to a gentle simmer
• Lower heat to medium and crack the eggs in one at a time and simmer until they are cooked way you want them. For runny yolks, about 5-6 minutes
• Remove from heat and sprinkle with cheese and basil
• Dish and serve hot with bread for dipping