Chakchouka

In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat.

Add the onion and sauté for 2-3 minutes, until softened.

Add the peppers and garlic, and sauté for an additional 3-5 minutes.

Add the tomatoes, cumin, paprika, salt, and chili powder.

Mix well and bring the mixture to a simmer.

Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg.

Crack one egg into each of the craters.

Cover the skillet and simmer for 5-7 minutes, until the eggs have set.

Serve immediately with crusty bread or pita.