Shakshouka Israeli Breakfast

1. 1

   Chop onion, and peppers to desired size.

2. 2

   Add oil to cast iron pan, turn heat on high.

3. 3

   Add onions and peppers before oil starts to smoke.

4. 4

   Turn heat down to medium and cook for 5 minutes.

5. 5

   Cut tomatoes into quarters and mince garlic.

6. 6

   Add tomatoes, garlic, herbs and spices to pan, turn heat to medium low, cover and cook for thirty minutes.

7. 7

   This will blend all the flavors together.

8. 8

   Preheat oven to 350 while the mixture is cooking for the thirty minutes.

9. 9

   Once this is done, carefully break the eggs on top of the mixture.

10. 10

    Place cast iron pan into the oven, cook until eggs have reached desired consistency.

11. 11

    I love my yoke runny so I only left them in the oven for about 10 minutes or less.

12. 12

    Once out of the oven, let cool for 5 minutes and serve.

13. 13

    It's also delicious with warm Naan.

* Per serving · 4 servings · Values may vary.