Shakshuka

I loved this peasant breakfast dish in Israel. I've made it at home a couple of times and found I like the sauce part on pasta too.

• 2 T Olive Oil
  
• 1 Red Onion, Chopped
  
• 6 Garlic Cloves, Chopped
  
• 2 Jalapeños, Seeded and Minced
  
• 2 Red Bell Peppers, Chopped
  
• 1 Green Bell Pepper, Chopped
  
• 8 Plum Tomatoes, Chopped
  
• 4 14.5 Ounce Cans, Whole Italian Plum Tomatoes
  
• 1/2 t Hot Paprika or Chipotle
  
• 2 t Sweet Paprika
  
• 1 t Smoked Paprika
  
• 1 t Tumeric
  
• 1 t Salt
  
• 1 t Pepper, Freshly Ground
  
• 2 t Sugar
  
• 1 C Tomato Sauce
  
• 1/2 C Vegetable or Chicken Stock
  
• 5 Large Eggs
  
• Pita Bread
  
• Za'atar (follows)
  

Heat oil over medium high heat then add onion and saute until browned.

Add garlic, bell pepper, jalapeños and saute for 2 minutes.

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

Add paprikas, tumeric, salt, sugar and pepper. Stir and cook for 5 minutes to blend.

Add tomtato juice and stock and bring to a full boil. Reduce to low and simmer until little moisture is left, about 1 hour.

With a large spoon make 5 indentations in the mixture. Crack the eggs into the indentations, cover and cook for 8 minutes or until eggs are set but yolk are not hard.

Spoon mixture and one egg each into bowls and serve with pita.

Za'atar is equal amounts of ground sumac, oregano, marjoram, toasted sesame seeds and olive oil. This gets sprinkled over the top.