You must try this traditional Israeli dish. It’s easy to make and the results are spectacular (made this dish twice in one week).

Ingredients:

• 2 tablespoons olive oil
• 1 big onion cut into small pieces
• 2-3 assorted peppers (red, green, yellow and orange), cut into small cubes
• 8 cloves garlic, crushed
• 6 tomatoes, cut into small cubes
• 3 tablespoons tomato paste
• 2-4 tablespoon chicken stock
• 1/2-1 teaspoon cumin
• Salt and pepper, to taste
• 1-2 hot peppers (optional)
• 6-8 eggs
• 1/2 cup chopped parsley, for garnish

Directions:

1. Heat the oil in a wide pan and stir-fry the onion and the peppers; add the garlic and continue stir-frying for 2 minutes.
2. Add the tomatoes and cook, continuing to stir, for approx. 5 minutes.
3. Add the tomato paste and cook, continuing to stir, for another 2 minutes.
4. Add water, cumin, salt, pepper, and hot pepper, if using.
5. One at a time, break the eggs into the simmering tomato sauce, spacing them evenly in the pan.
6. Cover and cook for 10 minutes or less, until the eggs are cooked through to your liking.
7. Sprinkle with parsley and serve.

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