Shakshuka

4 to 6 Eggs

Sourdough toast

Chopped canned or fresh tomatoes large can

tomato paste 2 tbsp

1 box chopped cherry tomatoes

1 med sweet onion diced

3 to 4 large minced garlic cloves

2 red/yellow/orange bell peppers chopped and deseeded

⅓ cup capers 

⅓ to ½ cup green olives greek or Mediterranean 

Bay leaves

Salt and pepper

Hawaij spice mix- from:https://www.food.com/recipe/hawaij-traditional-spice-mix-from-yemen-290246

6 1⁄2 tablespoons black peppercorns

• 1⁄4 cup cumin seed
• 2 1⁄2 tablespoons coriander seeds
• 1 1⁄2 tablespoons green cardamom pods
• 1 1⁄2 teaspoons whole cloves
• 3 1⁄2 tablespoons ground turmeric

Saute onion and peppers until tender about 5 minutes. then add in the chopped tomatoes, both canned and fresh tomatoes. Reduce until the tomatoes cook down a bit Then add in garlic cook until fragrant then add in tomato paste and spices, capers and olives. Reduce and add in 2 to 4 tsp of hawaij until aromatic. Blend everything together and gently make desired number of egg wells and place eggs in their nests, season and return the lid to the pan cooking the eggs for desired doneness. Usually I turn off the heat and allow the eggs to cook. In the mean time toast the bread and butter. Serve and enjoy!