Eggs in Purgatory ~ Shakshuka

Pour 2 tablespoons vegetable oil in a large heavy saute skillet to heat before half of a white minced onion is added and cooked to softened.  Put in 1 tablespoon tomato paste, 1 tablespoon paprika and 3 cloves minced garlic.  Be sure to not burn the garlic.  If you have to, scoot it over to the edge of the skillet with your cooking spoon if you cannot add more ingredients right away.  

Add chopped roasted red bell pepper, 1 cup.  They are easily roasted, quickly, in your broiler; and they are better than a jar of store-bought; the blackened skins slip off with ease, giving you what you need when it comes to roasted red bell peppers to cook with.  Make them ahead, can them up, be creative.

Next, I grab stewed tomatoes, 28-ounces; plus, 14-ounces of tomato sauce into skillet batch.  Crumble a cube of Knorr chipotle seasoning, as well as chili sauce.   Add 1 tablespoon Kosher salt, stir the hot mixture and turn it down to simmer to develope desired thickness.  Finely cut 1/4 cup fresh parsley, put just half of it in, stirring; save the remainder for the finished product right before serving.  Don’t forget black pepper. 

When thickened slightly, break open 4 eggs over the top; cover with a lid.  I happen to have a see-through lid, so it is nice governing how cooked or little-cooked I wanted my eggs to be for this.  Check often because it will take a few minutes.

When cooked to your liking and to the table it goes, sprinkle the rest of the parsley over it, black pepper, and serve this with a baguette.  You may even put this over a baked potato.