Ingredients:

    3 Tbsp olive oil 
    1 large yellow onion, diced 
    1 red bell pepper, diced 
    2 jalapeño, seeded and diced 
    5 ribs celery, diced (
    2 tsp salt 
    2 Tbsp smoked paprika 
    1 ½ tsp cardamom 
    ¼ tsp cinnamon 
    ¼ tsp cayenne pepper 
    1 tsp oregano 
    1 tsp cumin 
    ½ tsp freshly cracked black pepper 
    4 cloves garlic, minced 
    1 14.5 oz can fire roasted diced tomatoes, with juices* 
    2 Tbsp tomato paste 
    1 lemon, zested + 1 Tbsp juice 
    2 tsp sugar 
    1 cup water, as needed 
    3 eggs (optional)** (see note) 
    2 Tbsp fresh parsley for garnish 

Instructions:

    Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
    Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
    Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
    Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
    Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
    Serve with toasted pita and fresh avocado (optional). Enjoy!

Reposted from deliciousrecipes9879 via theturbobear