Shakshuka

Every Israeli has eaten shakshuka at one time or another in his life. It's a very simple but satisfying dish that can be made several ways. I'm used to the very basic recipe, which is basically, a "salade cuite" not fully reduced with eggs, whereas my brother will prefer one with sliced onions. Whichever way you eat it, you will enjoy it. Here's what you'll need:

4 to 6 eggs

2 cans diced tomatoes drained

2 green peppers sliced

1 red pepper sliced

1 hot green pepper diced (optional)

1 onion sliced (optional)

3-4 cloves garlic crushed

oil

1 tsp paprika

salt

In a large deep skillet, heat the oil then add the garlic followed by the peppers and saute, then add the tomatoes and spices and bring to a boil, then lower to a simmer and cover. After about 30 minutes, uncover and let simmer some more, the add the eggs one by one, side by side (be careful not to break the yolks), then cover and let the eggs cook. I like the yolks to be soft and the white set, some prefer completely cooked eggs, that's up to you. Serve with a nice chunk of bread and enjoy!