A perfect breakfast dish for a cold winter morning. Shakshuka is a dish of eggs poached in tomato sauce, peppers, onion, garlic and spices. Originated in North Africa in the mid-16th century with variations throughout the Middle East. In Italy a similar dish is eggs in purgatory ( Uova Al Purgatorio).

Ingredients:

• 2 tablespoons EVOO
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 garlic cloves, finely chopped
• 1 can cannellini beans, drained
• 2 teaspoon Spanish paprika
• 1 teaspoon cumin
• Calabrian chili or Chili flakes as desired
• 1/2 can of 28-ounce San Marzano whole peeled tomatoes
• 4-5 large eggs
• salt and pepper, to taste
• fresh parsley, chopped
• Loaf of fresh sourdough bread

1. Heat olive oil in an iron skillet on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add beans, garlic and spices and cook for a couple minutes.
3. Add the tomatoes into the pan and break down the tomatoes using a muddler or spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5-6 minutes or until done. Cover skillet to expedite cooking eggs.
5. Garnish with chopped parsley and serve on toasted sourdough.