TOMATO & PEPPER STEW WITH EGGS
*2 tbsp olive oil
*1 onion, finely chopped
*1 green bell pepper, seeded and chopped
*Salt and pepper
*2 cloves garlic, minced
*2 tsp paprika
*1/2 tsp oregano
*1/4 tsp crushed red pepper
*3 large tomatoes
*3 large eggs
Warm oil in a 10-inch 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, oregano, red pepper and 1/4 tsp. salt and cook, stirring, until vegetables are very tender, about 3 minutes longer.
Puree tomatoes in a blender . 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.
Carefully crack an egg into each quarter of the pan. Cover and cook until egg whites are set, 10 to 12 minutes.
Serve with crusty bread, if desired.