Tomato & Pepper Stew with Eggs

2 T. olive oil
1 onion, finely chopped
1 green bell pepper, seeded and chopped
Salt and pepper
2 cloves garlic, minced
2 t. paprika
1/2 t. cumin
1/4 t. crushed red pepper
1 28-oz. can whole plum tomatoes, drained
A few handfuls of fresh baby spinach (optional)
4 large eggs
1/2 c. fresh parsley leaves, coarsely chopped
Crusty bread

Warm oil in a 10" skillet over medium heat. Add onion, sprinkle with salt, and cook, stirring often, until softened, about 5 minutes. Stir in bell pepper and continue to cook, 5 minutes longer. Add garlic, paprika, cumin, red pepper, and 1/4 t. salt, and cook, stirring, until vegetables are very tender, about 3 minutes longer.

Puree tomatoes in a blender or food processor. Stir into vegetable mixture, cover, turn heat to medium-low and cook, stirring occasionally, until sauce has thickened, about 15 minutes.  Season with salt and pepper.

Stir in baby spinach, if using. Carefully crack an egg into each quarter of the pan. Cover and cook until egg whites are set, 10 to 12 minutes. Sprinkle with parsley. Serve with crusty bread.

Serves 4.

From All You magazine, March 2015, p. 41.