Shakshouka

Instructions

1. Heat approximately 1 tablespoon of olive oil in large sauté pan and fry the onions on medium heat until lightly browned. Add the garlic, chile and peppers and sauté for about 2 further minutes. Add the strained canned tomatoes and the fresh tomatoes to pan and simmer on low heat for 5 -6 minutes and then add the Paprika, turmeric, salt, pepper and sugar and stir in well. Add the tomato juice and vegetable stock and bring to a boil, then simmer on low heat uncovered until the mixture becomes thick and very little liquid is left, stir from time to time and make sure that nothing sticks to the pan, if necessary add more tomato juice or stock if necessary. This takes approximately an hour. At this stage, taste and if necessary add more salt and pepper accordingly. Then crack the eggs very gently into the pan very carefully so that the yolks don’t break. Simmer until the whites of the eggs are firm but the yolks remain runny. Takes approximately 8 minutes. (I cover the pan to make sure the eggs are properly cooked )