A classic North African and Middle Eastern dish that's eaten for breakfast or any meal 
by: Michelle Davidson-Legere

Ingredients:  
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1 28-ounce can whole peeled tomatoes
6 eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped (optional)
1 small bunch fresh parsley, chopped  (optional)

Put diced onion and red bell pepper in sauté pan with a little olive oil on medium heat. Stir for 5 minutes or until the onions become translucent.

Add the garlic and spices and stir for another minute until fragrant. Pour in a 28-ounce can of whole peeled tomatoes and break up the tomatoes into smaller pieces using a spatula. Once this is lightly simmering, use your spatula to make little holes for the eggs. Crack an egg into each hole. Reduce heat to low, cover pan and cook for 5-8 minutes or until the eggs are done to your liking.

Before serving, season the eggs with salt and parsley and cilantro.