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Eggs simmered in a spicy tomato sauce is a traditional dish from the Middle East. Serve with warm pita bread for soaking up all the tasty sauce.
1 tablespoon olive oil
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
2 medium shallots, chopped
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 tablespoon sugar
1 tablespoon McCormick Gourmet™ Paprika, Hot Hungarian
1 tablespoon McCormick Gourmet™ Marjoram
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Fennel Seed , crushed
Heat oil in large skillet on medium heat. Add potatoes and shallots; cook and stir 8 to 10 minutes or until potatoes are golden brown. Add bell pepper and garlic; cook and stir 5 minutes. Add tomatoes, sugar, paprika, marjoram, sea salt and fennel seed; cook and stir 12 to 14 minutes or until potatoes are tender.
Make 6 indentations with back of wooden spoon in potato mixture. Break an egg into each indentation. Reduce heat to low; cover and cook 6 to 8 minutes or just until eggs are set.
(Amount per serving)