Easiest shakshuka. And so good.
Cook an onion low for 8 minutes, add sliced red pepper, cook 5 more minutes until soft. Sprinkle on some sugar and red pepper flakes and add in two diced tomatoes and a good amount of salt and pepper. After a few minutes add three tbsp of tomato sauce and a handful of basil, sliced. Cook for 10 minutes and then crack in a few eggs. Poach until whites are firm but yolks are still soft. Enjoy with rice and pitas, if you please.