Shakshuka with crispy potatoes

Ingredients

• 6 Eggs
• 1 can Crushed tomatoes
• 1 Bell pepper
• 1 Onion
• 1.5 lb Baby potatoes
• 1 tsp Cumin pantry staple
• 1 tsp Smoked paprika pantry staple
• 3 tbsp Olive oil pantry staple

Steps

1. Roast halved potatoes with oil at 425°F, 25 min.
2. Soften onion and pepper; add tomatoes, cumin, and paprika; simmer 10 min.
3. Crack eggs into wells; cover until just set, 5–6 min.
4. Scoop with the potatoes.