<http://schema.org/recipeInstructions>
" Heat oil in a deep 12-inch skillet over medium heat. Add bell peppers, jalape\u00F1os, onion, garlic, cumin, and 3/4 teaspoon of the salt; cook, stirring occasionally, until vegetables soften, about 7 minutes. Stir in tomato paste until fully combined, about 1 minute longer. Add tomatoes and their liquid plus 1/2\u00A0cup water; bring to a slow boil. Reduce heat to medium-low and simmer 12\u00A0minutes, stirring occasionally, until sauce has thickened. With the back of a large spoon, make 8\u00A0evenly spaced indentations in sauce for eggs. Carefully crack an egg into each opening (or crack each egg into a small cup and pour into sauce). Cover skillet and simmer 8\u00A0minutes (do not stir the sauce!), until egg whites are set but yolks are still runny. Uncover skillet and sprinkle eggs with remaining 1/2\u00A0teaspoon salt, freshly ground black pepper, and parsley. Serve with warm pita bread."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a36075/shakshuka-eggs-spicy-tomato-sauce-recipe-rbk0413/>