Shakshuka

This is a really popular dish in my neck of the woods. It's actually Tunisia but it's an Israeli favorite.

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Olive oil
1 large onion, chopped
1 red pepper, chopped
6- 8 cloves garlic, minced
1 large jalapenos, chopped
1 c. cherry tomatoes, chopped
pinch sugar
2 (15 oz.) cans crushed tomatoes
2 Tbsp tomato paste
2 tsp cumin
Salt and Pepper

1 egg per person, usually 6 - 8
Fresh herbs, parsley, chives, tarragon, or cilantro.
Bread or pita

Heat the olive oil in a large skillet. Add the onion and saute for a few minutes until the onion is almost soft. Add the garlic, jalapeno, tomatoes, red pepper and keep cooking. 

Add the tomato paste and cook, stirring for about 2 minutes. Just until it's combined with the veggies. Add the tomatoes spices and simmer for about 30 minutes. I love tomatoes that have been cooked for a while but it will taste good after about 10 minutes if you are in a hurry. Watch that it doesn't get too dry and thick. If it starts too, add a little water and keep simmering. Towards the end of the 30 minutes it should be fairly thick.

Turn the head down some so it's not still splattering. Taste for salt and seasoning and adjust as needed. Push the veggies aside to make 6 - 8 wells in the sauce. Crack one egg in to each well. Turn the heat back up somewhat and cover the pan. Cook until the eggs are to your liking. I like them solid, but just so, not light yellow yet. 

Serve with bread or pita. 

Original Picture - Post Updated 3/16/2018