Shakshuka

1. Heat the oil in a large skillet over medium high heat. Add the onions and saute for about 10 minutes on their own, until lightly browned and very soft. Add the bell pepper and saute another 4 minutes.
2. Add the garlic and jalapeno and saute 2 minutes, until softened. Add the paprika and stir for a minute (things should smell really good right now).
3. Pour in the crushed tomatoes, water, and Tabasco garlic sauce. Add the pinch of sugar, salt, and black pepper. Partially cover and simmer over medium-low heat for about 15 minutes, until very saucy. Taste to adjust seasoning now, because once you add the eggs, you really can’t stir it again.
4. Carefully pour each egg from its container onto the sauce, spacing evenly. Cover the skillet and simmer over low heat, without disturbing, for 7 to 10 minutes, until whites are cooked and the yolks are to your desired degree of doneness (I cooked them 8 minutes for partially runny yolks).
5. Serve over toast slices, with parsley and goat cheese scattered over the top.