Eggs In Purgatory (Shakshuka) - cooking recipe

Ingredients

3 tablespoons olive oil
1 medium onion, diced
1 red bell pepper - cored, seeded and diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce (such as Tabasco(R))
1 (28 ounce) can crushed tomatoes
1 (4.5 ounce) can chopped green chiles, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 large eggs
1 tablespoon chopped fresh parsley

Preparation

Preheat oven to 400 degrees F.
In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.