Israeli Shakshuka

• 6 eggs
• 1 cancrushed tomatoes
• 2 bell peppers, sliced
• 1 tspsmoked paprika
• 0.5 cupfeta, crumbled

Instructions

1. 1

   Brown the eggs in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook crushed tomatoes and bell peppers in the same pot until softened and fragrant.

3. 3

   Return the eggs, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Israeli Shakshuka taste finished.