Eggs Shakshuka

• ¼ c Taste OVS Harissa Olive Oil
• 1 large onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 4 cloves garlic, minced
• 2 14.5 oz cans fire-roasted diced tomatoes
• 1 T Taste OVS Ultra Premium White Balsamic
• 6 large eggs
• fresh cilantro and parsley, snipped

In a large skillet heat oil over medium heat. Add onions and peppers. Cook and stir for 10 minutes, or until vegetables are tender. Add garlic, cook 2 minutes. Stir in tomatoes and bring to a boil, then reduce heat. Simmer, uncovered, stirring occasionally for 15 minutes, or until thickened. Stir in balsamic. Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.