Shakshouka - cooking recipe

Ingredients

1 large onion, peeled and finely chopped
olive oil
3 garlic cloves, peeled and crushed
4 large free range eggs
1 small sweet red pepper, deseeded and sliced finely
6 medium tomatoes
1 tablespoon sweet paprika
sea salt & freshly ground black pepper

Preparation

Saute the onions and garlic until soft in about a tablespoons of olive oil, flavoured with a grind of black pepper. This will take about 8 minutes.
Meanwhile, grate the tomatoes using the coarsest grater you have.
Add the tomatoes, peppers, paprika and mix well.
Season to taste
Cover and simmer on a very low heat for 25 minutes.
After 25 minutes, break the eggs on to the surface of the tomato mixture.
Cover and cook for 4 minutes or until the eggs are done to your liking.
Some cooks like to break the egg yolks and swirl them into the tomatoes.