Instructions: Shakshuka – middle eastern egg dish

• With a potato peeler peel the peppers (not a requirement but it adds to the dish more smooth texture). Discard stems and seeds, chop into small pieces and set aside.
• Blanch the tomatoes with boiling water, peel them, cut into cubes and set aside.
• In a large frying pan heat the oil, add onion and chopped garlic. Cook over medium low heat until the onions start to become translucent (2 – 3 minutes).
  
• Add sugar, paprika and cumin, stir and cook for a minute.
  
• Add bell peppers, salt, pepper and cook over medium heat until they soften a bit (at least 10 minutes).
  
• Add tomatoes and cook another 5 – 10 minutes on the medium – high heat, srirring ocasionally, until you will have a thick sauce. If necessary (depends on tomatoes), add a few tablespoons of tomato sauce. Taste and add more salt and pepper if necessary.
  
• With a spoon create 4 holes in the middle of the sauce. In each hole gently break an egg without breaking the yolk. Cover the pan with a lid and cook over medium heat until the eggs are just set.
  
• Remove from heat and serve immediately.