Spanish-Style Baked Eggs in Tomato and Pepper Stew

Ingredients:

1 quart can whole peeled san marzano tomatoes
1 pint pureed san marzano tomatoes (optional)
1 jar/4-6 whole roasted sweet red bell peppers
10-15 cloves fresh sliced garlic
1.5 whole yellow onions, julienned
3-4 large eggs
2 tsp smoked spanish paprika
1 tsp chili powder
2 bay leaves
1 tsp kosher salt
1 tsp fresh cracked black pepper
1 tsp sugar (optional)
1 cup olive oil
6-8 slices of crusty bread, brushed with olive oil

Directions:

Prep chop your onions, garlic and red peppers.

Sauté the onions and sliced garlic in olive oil on medium high heat until translucent (5-7 minutes).

Add your spices and “bloom” them out (sauté until you start to smell them). Add your can of tomatoes. Break them up a bit with a metal spoon, then add roasted red peppers to the party.

Add bay leaves and season to taste with salt and pepper. Turn heat down to low and simmer for 25-30 minutes. Adjust seasoning if needed. Place about 2 cups of the finished product in an oven-proof cast iron pan (a small paella pan works great)
Make resting places for your eggs with a spoon and crack one egg into each of those spots.(crack into a bowl first to help with pouring and to avoid the risk of a cracked shell falling into the stew)