Shakshouka Israel

Shakshouka is a  popular breakfast meal in Israel, where It is traditionally served up in a cast iron pan with pita bread to mop up the sauce.

1 tablespoon olive oil

1 medium onion, roughly chopped

2 garlic cloves, minced

2 red peppers or 2 green peppers, roughly chopped
1/2 jalapeño pepper, seeds removed and minced 

8 fresh plum tomatoes, roughly chopped

2 (28 ounce) cans Italian plum tomatoes, strained (peeled)

1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper

2 teaspoons sweet paprika

1 teaspoon turmeric

1 teaspoon salt, more to taste

1 teaspoon fresh ground black pepper, more to taste

1 teaspoon sugar

1 cup canned tomato juice

1/2 cup vegetable broth

4 large eggs

za'atar spice mix, for serving (available in any Middle Eastern Market)

4 pita breads, warmed

Directions:

1.   Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.

2.   Add garlic, jalapeno and bell peppers, and saute 2 minutes more.

3.   Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.

4.   Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.

5.   Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.

6.   Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference

7.   Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread