Shakshuka for 3-4 people:
Grated tomatoes 2 cups - about 6-8 tomatoes
Or one can - 16 oz. can crushed tomatoes
Chopped peppers, onions, or garlic and hot peppers to taste - Optional If you use a lot of these use less tomatoes. (Some Moroccan cooks use only peppers and they let the sauce cook until the peppers are completely soft and become a sauce.)
Olive oil to cover pan and help cook the tomatoes
Mix of spices according to taste:
Chopped Cilantro or parsley may be sprinkled on the top before serving.
Large frying pan with a lid
Add olive oil to the pan then add any chopped vegetables you plan to use and cook until soft. Add your mix of spice mix well then add the tomatoes. Simmer for about 5 min until flavors meld and the sauce begins to thicken. Then crack open the eggs and add one at a time. Cover and cook for about 3 min. Until the egg whites are cooked and the yolk is still soft. They will cook a bit more even after you take them off the heat on the way to the table. Serve immediately with fresh bread.
These are called Shaksuka peppers. They are not hot but are stronger than regular bell peppers in Hebrew; they are not super hot but have a stronger flavor then regular bell peppers.