Shakshouka-Traditional

• 2 onions, thinly sliced
• 4 garlic cloves (crushed or sliced finely)
• 1/4 cup olive oil or 1/4 cup other oil
• 1 green pepper (sliced or cubed)
• 1 red pepper (sliced or cubed)
• 200 g tomato paste (I also use a can of crushed tomatoes, or chop up soft ones found in the bottom of the fridge)
• 1 1/2 cups water
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 fresh red chili pepper, seeded and finely chopped (use less if too spicy, or not at all)
• 6 eggs
• chopped fresh parsley

1. Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft-do not burn. Add peppers (and chilie if liked), cover and cook 8 minutes or until peppers are just tender.
2. Add garlic,add tomato paste or other options or mixture of both, cover and cook 8-10 minutes or until vegetables are blended and sauce thickens. Season with herbs above,lower heat.
3. Make an indentation in vegetables and carefully add an egg to each one. Cover and cook over low heat 5 minutes, basting occasionally with juices or until eggs have set.
4. If you prefer the eggs "scrambled" you can mix with a fork before covering frying pan,, you can add some feta cheese and mix in too if you like. Sprinkle freshly chopped parsley when serving.
5. Serve with fresh salad and crisp bread, or a Pitta.
6. Bon appetite (in Hebrew we say "Bette avvon").

onions, garlic, olive oil, green pepper, red pepper, tomato paste, water, salt, black pepper, cumin, coriander, red chili pepper, eggs, fresh parsley

Taken from www.food.com/recipe/shakshouka-traditional-148450 (may not work)