Tripoli Tel Aviv Shakshuka

• 1/2 cup Olive oil
• 1 tablespoon Paprika
• 6 pieces Cloves garlic, sliced
• 1 Medium onion, chopped
• 1 Red bell pepper, chopped
• 1 Or more spicy green pepper, sliced
• 8 Very ripe tomatoes, chopped
• 8 Eggs
• 2 tablespoons Harissa or see substitute below
• 1 Loaf fresh bread or pita
• 1/2 cup Fresh cilantro, chopped
• 1/2 teaspoon Salt

1. Heat a large, deep pan over medium high heat. You'll need a cover for it later.
2. Add olive oil
3. Add paprika and garlic and stir for about two minutes
4. Add onions, bell peppers and spicy peppers
5. Continue cooking over medium high heat, stirring every so often, until peppers are soft, about 10 minutes.
6. Add Harissa.
7. Add chopped tomatoes
8. Continue cooking and stirring until tomatoes are very soft and the sauce is somewhat reduced, about 15-20 minutes.
9. Now the fun part: adding the eggs. You can just break and drop them in separately, spacing them equally around the pan. I find that it's easier using a ladle. Press the ladle into the sauce where you want the egg to go. Break the egg into the ladle, then just roll the ladle out so that the egg rolls gently into the same spot.
10. Lower the heat to medium low, cover the pan, and cook for about 10 minutes until the egg whites are cooked but the yolks are still runny. Granted this is my preference, although you can continue cooking if you really can't stand runny yolks.
11. There you are. Shakshuka, ready to plate
12. Gently spoon two eggs onto a plate or soup bowl with some of that delectable sauce and sprinkle with fresh cilantro
13. Traditionally, this is eaten by using the bread as your utensil. Dip, scoop and swipe to your hearts delight but don't feel bad if you need a fork.
14. Great to serve with some good middle eastern olives and pickles on the side
15. Options: Substitute a can of chopped tomatoes if you dont have fresh ones. Add pieces of spicy sausage to the sauce. Crumble some feta on top before serving.
16. Feel free to turn the heat up or down by playing with the spicy peppers and Harissa. If you don't want it spicy at all, substitute a small green pepper for the spicy one and make the Harissa without the chili powder.
17. If you can't find Harissa, this will do in a pinch: 2 T tomato paste, 1 t sweet paprika, 1/2 t cumin, 1/2 t ground coriander seed, 1/2 t ground dried chili peppers, 1/2 t ground dried cardamom, 1 garlic clove put through a crusher

olive oil, paprika, garlic, onion, red bell pepper, green pepper, tomatoes, eggs, fresh bread, fresh cilantro, salt

Taken from food52.com/recipes/25870-tripoli-tel-aviv-shakshuka (may not work)