Israeli Shakshuka

First of all, we prepare the ingredients:

- peel the onion, rinse with cool water, blot excess moisture with a paper towel, and then cut the onion arbitrarily - in half rings or small cubes (to your taste);

- peel the garlic cloves and finely chop them with a knife;

- my green bell pepper, dry it, remove the stalk from it, clean the seeds, and then cut the pepper into small squares;

- wash and dry the tomatoes with paper towels, which must be ripe and juicy, and then cut them into cubes;

- thoroughly wash chicken eggs, wipe them dry;

- rinse fresh parsley and mint leaves, put them on a towel to dry, and then cut them coarsely;

- prepare everything else we need: spices, olive oil, salt, sugar and tomato sauce.

So, the necessary ingredients are ready, you can proceed directly to cooking:

1. We put a large cast-iron frying pan on medium heat, into which we pour olive oil, heat it up. When this happens, put the chopped onion, bell pepper, crushed garlic, as well as a whisper of salt and spices in the pan. Cook everything together, stirring often, for about 10 minutes - until the vegetables are soft.

2. We put sliced tomatoes in a frying pan, and also pour granulated sugar and spread tomato sauce. Mix everything, reduce the heat to low, cook everything together, occasionally stirring, for 10-12 minutes. At this stage, we taste the mixture and, if necessary, add salt, sugar or spices to your taste.

3. With a wooden spoon, we make 6 recesses in the contents of the pan and carefully break an egg into each of them. Cover the pan with a lid and cook shakshuka on low heat until the whites turn white and become dense.

4. Open the pan, sprinkle the shakshuka with fresh herbs, sprinkle with ground black pepper and other spices (optional).

Serve the shakshuka hot on the table! Bon appetit!