Shakshouka

Heat oil in a deep skillet over medium heat

Stir in garlic, onion, and bell pepper

Cook and stir until onion is soft and translucent, about 5 minutes

Stir in canned tomatoes, paprika and jalapenos, using the back of a spoon to break up the tomatoes

Simmer for 25 minutes (*Sauce may be made ahead of time and reheated in skillet. Also, may use a store-bought no sugar added tomato sauce, if desired)

Crack an egg into a small bowl, then gently slip the egg into the tomato sauce

Repeat with remaining eggs

Cook until egg whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes (If sauce gets dry, add a few tablespoons water

Spoon out sauce equally into 2 bowls/plates

Remove eggs with slotted spoon and place on top of sauce

Top with pink salt and red pepper flakes, if desired