Shakshuka

1. Preheat the oven to 375 F.
2. Heat the olive oil over medium heat in a medium sized, oven proof skillet. Add the onions and sauté until the onions are translucent and just beginning to brown.
3. When the onions are slightly browned, add the red bell pepper and smashed garlic to the skillet. Cook until the bell peppers have softened.
4. Add the diced tomatoes with juice, canned tomato juice, sugar, paprika, bay leaf,and salt and pepper to taste. Bring to a boil, then reduce the heat to medium low and simmer for 10 minutes.
5. Remove the skillet from the heat. Make a divot in the sauce with a spoon and crack an egg into it. Make 3 more divots and repeat with the remaining eggs.
6. Put the skillet into the oven and cook until the eggs are set, about 5 to 8 minutes.

Serve Shakshuka with a salad, and good toasted bread.