Shakshuka

INGREDIENTS

1 Tbsp extra virgin olive oil
1 onion, chopped
2, 3 or 4 garlic cloves, minced
2 bell peppers, any colour, chopped
8 tomatoes, chopped
796 mL can diced tomatoes, strained
1 1/2 tsp turmeric
1 tsp sugar
Sea salt & ground pepper to taste
4 - 6 eggs

DIRECTIONS

Heat a large frying pan over medium heat. Add the olive oil. When hot, add the onion and saute, stirring frequently, until lightly browned, about five minutes.

Add the garlic and bell peppers and saute two to three minutes, then add the fresh and the canned tomatoes. Reduce the heat to low and simmer for five minutes. Add the sugar, turmeric, salt, and pepper, and stir for 1 minute. Adjust seasoning to taste.

Gently crack the eggs into the pan, taking care not to break the yolks. Simmer until the egg whites solidify but the yolks are still slightly runny, about 8 minutes.

Serve hot with warmed pita bread or flatbread. For a quick brunch, make the tomato sauce the day before, refrigerate overnight, then heat it to simmering and finish it with the eggs in the morning.