Jewish shakshuka for breakfast with pepper and tomatoes

Lightly fry the peeled and sliced onion in olive oil, then pour a little water into it and keep on medium heat until the water evaporates, stirring frequently. Cook for 10 minutes. Add water 6-7 times, as it evaporates. You should get a soft cream-colored mass.

Make cross-shaped incisions on tomatoes and lower them into boiling water for a few seconds. Remove the skin and cut the pulp into cubes.

Put tomatoes to the onion, add diced bell pepper and hot pepper here. Simmer on fire for 10 minutes.

Add salt, sweeten, put cumin and herbs.

Something like jam from vegetables will come out.

Now carefully knock out the eggs on these vegetables so as not to damage the yolk.

Add salt to the protein, but not the yolk, otherwise salt will create spots on it.

Hold the shakshuka on the fire until ready, do not cover with a lid.