Israeli Shakshuka

• 1 medium eggplant
• 1 red pepper
• 1 yellow pepper
• 1 onion
• 1 (15 ounce) can tomatoes
• 2 garlic cloves
• 1 cup vegetable broth
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon za'atar spice mix (may be omitted)
• 8 eggs

1. Spray eggplant, peppers and onion with cooking spray and roast on the grill or in the oven untill the skins are partially charred and they are soft on the inside.
2. Allow roasted vegetables to cool.
3. Chop cooled vegetables, tomatos and garlic and add to large sautee pan with broth, Zatar, salt and pepper.
4. Bring to a boil, reduce heat and add eggs one at a time, being careful not to break yolks.
5. Cover sautee pan and cook until whites are done but yolks are not set.
6. Serve with toast or pita bread.

eggplant, red pepper, yellow pepper, onion, tomatoes, garlic, vegetable broth, salt, pepper, zaatar spice mix, eggs

Taken from www.food.com/recipe/israeli-shakshuka-453655 (may not work)