Serves 8

4 Tbs. olive oil
2 small onions, thinly sliced
2 cloves garlic, finely chopped
6 cups chopped tomatoes, with juice
2 bell peppers, chopped
3 Tbs. tomato paste
2 tsp. fine sea salt
1 tsp. pepper
2 tsp. sweet paprika
8 eggs

Heat the olive oil in a large sauté pan. Add the onions and garlic, and sauté until the onions begin to brown. Stir in the tomatoes and bell peppers. Mix in the tomato paste. Stir and cook for about 10 minutes, until the tomatoes and peppers begin to soften. Add the salt, pepper and paprika.

Crack the eggs, one by one, into the tomato mixture. Simmer the Shakshouka over medium heat until the eggs are set. Serve warm.
(Rebecca Ets-Hokin)