Shakshouka

:(Tip- you can always make the Shakshouka starter ahead and add the eggs before serving)

• 1 1/2 28 oz can of crushed tomatoes 

  OR 1 big can + 3 fresh tomatoes

• 1 green chili pepper, chopped

• 1 red bell pepper, sliced 

• 3 garlic cloves, crushed 

• 1/4 c olive oil 

• 1 tbs ground caraway 

• 1 tbs cumin

• 1 tbsp. Salt 

• 2 tbs paprika, hot or sweet 

• 1 tbsp. Arissa spread- I use homemade but store-bought is fine 

• 8-10 Eggs 

1. Heat the oil in a wide skillet.

2. Add the peppers and lightly fry for 2-3 minutes. Add the garlic and after 20 seconds the spices .

3. Cook the spices for 1 minute and then add the tomatoes and sugar Mix and bring to a boil

4. Lower the heat and cook on low heat for 15 minutes. 

5. Add the eggs and cook for 8 more minutes, depending on how you like your eggs

6. Top with chopped parsley and serve with salad and bread.