Shakshuka

• 2 medium yellow onions, chopped
• 1 large green bell pepper, cored, seeded, and chopped
• 1 large jalapeño chile, cored, seeded, and chopped
• 7 garlic cloves, finely chopped
• 1/4 cup tomato paste
• 28-ounce can whole peeled tomatoes, crushed by hand
• 1 bay leaf
• 2 1/2 tablespoons sugar
• kosher salt to taste
• 1 tablespoon sweet Hungarian paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground caraway
• 1/2 bunch Swiss chard, stemmed and chopped, or spinach
• 10 large eggs

1. Sauté onions over medium heat until translucent.
2. Add the bell peppers and jalapeño and cook just until softened.
3. Stir in the garlic and tomato paste and sauté for another 2 minutes.
4. Slowly pour in the tomatoes.
5. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway.
6. Let the mixture simmer for 20 minutes.
7. Layer the Swiss chard leaves on top.
8. Crack the eggs into the tomato mixture.
9. Cover and simmer for approximately 10 minutes or until the whites are set.