Shakshuka with eggs, peppers and tomatoes

Ingredients

• 60 ml of olive oil (1/8 cup)
• mild paprika, to taste
• 6 to 10 cloves of garlic, roughly chopped
• 1 bell pepper and 1 bell pepper, diced (depending on the desired level of spiciness)
• 1 onion, chopped
• 4 large tomatoes, 1 cup of blackberries, cut into quarters
• 400 g of canned peeled tomatoes, with their juice
• 100 g of tomato paste
• A very spicy red pepper, to taste.
• 1/2 teaspoon of freshly ground black pepper
• Cumin and caraway, to taste
• 1 tablespoon of salt (to taste)
• 4 eggs
• A little bit of chicken bouillon powder

Heat the oil in a heavy-bottomed saucepan over medium heat for about half a minute. Add the sweet paprika, garlic, and red chili pepper, then stir for a few seconds.

Sauté the onion until it is golden brown, then add the fresh tomatoes and garlic, and cook for about 20 minutes, or until the tomatoes soften and release their juices.

Add the bell peppers, canned tomatoes, and tomato paste. Season with cumin, caraway, pepper, and salt.

Bring to a boil, taste, and adjust the seasoning as needed.

Make 4 wells in the sauce, then simmer over low heat, covered, for about an hour, until the eggs are cooked through.

In a bowl, whisk together the eggs with a pinch of salt, black pepper, and powdered bouillon. Pour into the wells and mix until set.

Serve immediately.