Shakshouka by Lisa
Dice one onion and one pepper. Saute in olive oil with a lot of crushed garlic. Add 2 cans of diced tomatoes and one can of Rotel tomatoes with chilies. Salt and pepper to taste. Simmer uncovered on a low heat until most of the liquid has evaporated. Stir occasionally and smash the tomatoes with a fork or potato masher from time to time. Crack in 6-8 eggs. Cover the pan and turn the flame up to medium, until the yolks are set. Yummy as a dinner, with a side salad or brunch.