CHAKCHOUKA FOR ONE

1 Scant T. olive oil

¼ C. chopped onion

½ red bell pepper sliced into strips

1 clove garlic, mashed

¼ t. cumininos

1/8 t. ground coriander

Dash of hot chili oil

½ C. drained tomatoes, save juice

Salt and ground pepper to taste

1 large egg

 

 

 

 

In skillet, heat olive oil and saute onions about 5 mins.  Add peppers and garlic, cuminos, coriander and chili oil.  Continue to saute until peppers soften.  Drain a can of tomatoes, saving juice.  Measure out ½ cup of tomatoes and 3 T. juice.(Save the rest for something else.)  Mix all together in pan and add salt and pepper.  When vegetables are hot and simmering, make a well in center and drop in large egg.  Lower heat and cover skillet until white of egg is firm and yolk is soft cooked.