This is a dish of baked eggs in a tomato-onion ragu, a version of the North African dish known as Shakshuka. It is easy and works well for breakfast, lunch or dinner!
In a large (about 8 inch) cast iron skillet, heat oil over medium-high heat. Add onions and cook until softened and caramelized, about 5 minutes.
2 Tablespoons Olive oil, 1/2 Large onion
Add garlic and cook for about 30 seconds. Add roasted peppers, mushrooms and tomatoes and cook until soft and thoroughly mixed in with onions. Add cumin and harissa and simmer everything together 5-10 minutes
3-4 cloves garlic, 7-8 oz. can roasted peppers, 5-6 mushrooms, 8 oz can diced tomatoes, 2 Teaspoons ground cumin, 1 Tablespoon harissa sauce
Remove pan from heat and stir in parsley. Taste and season with salt and more harissa, if desired.
2 Tablespoons fresh parsley, Salt & Pepper to taste
Spread the tomato mixture evenly over the bottom of the cast iron pan.
Make 4 shallow wells in the mixture and gently crack 1 egg into each well, being careful not to break yolks. Season to taste with salt and pepper
4 large eggs
Bake for 10 to 12 minutes, until eggs are barely set. Eggs can overcook quickly so check them often and remove from oven when they still look a little underdone as they will continue to cook in the hot mixture (known as a ragout).
Sprinkle with parsley if desired and serve immediately
Notes
Substitutions:The vegetables can vary according to your preferences. I started with the vegetables that I had on hand, then added harissa and cumin as the primary spices, and baked the eggs in the simmering ragout in a hot oven.