Shakshouka

• 1 large onion, peeled and finely chopped
• olive oil
• 3 garlic cloves, peeled and crushed
• 4 large free range eggs
• 1 small sweet red pepper, deseeded and sliced finely
• 6 medium tomatoes
• 1 tablespoon sweet paprika
• sea salt & freshly ground black pepper

1. Saute the onions and garlic until soft in about a tablespoons of olive oil, flavoured with a grind of black pepper. This will take about 8 minutes.
2. Meanwhile, grate the tomatoes using the coarsest grater you have.
3. Add the tomatoes, peppers, paprika and mix well.
4. Season to taste
5. Cover and simmer on a very low heat for 25 minutes.
6. After 25 minutes, break the eggs on to the surface of the tomato mixture.
7. Cover and cook for 4 minutes or until the eggs are done to your liking.
8. Some cooks like to break the egg yolks and swirl them into the tomatoes.

onion, olive oil, garlic, range eggs, sweet red pepper, tomatoes, sweet paprika, salt

Taken from www.food.com/recipe/shakshouka-423828 (may not work)