Israeli Style Shakshuka

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Israeli Style Shakshuka

RECIPE:

4 fresh eggs
5 ripe and soft tomatoes 
1 red bell pepper (red pepper)
1 green chili pepper or red
A small box of crushed tomatoes
3 tablespoons olive oil
3 cloves garlic
3 basil leaves
½ teaspoon black pepper
 Pinch sea salt
 Half teaspoon sugar
1/2 cup boiling water

Make an incision in each of the tomatoes. Put them in a bowl and pour over boiling water to cover. Soak for about 10 minutes. Remove the peel and coarsely chop the tomatoes.

Chop the sweet pepper and pepper together.

Heat over medium heat, 2.5 teaspoons olive oil in a pan.

Fry the peppers until slightly browned.

Chop the garlic, opening a hole in the center of the pan and pour in half a teaspoon of oil in the center. And put the garlic. Sauté until golden brown, be careful not to burn the garlic.

Throwing the tomatoes in the pan and stir in observation for a few minutes, add 1/4 cup of water and a box of tomatoes. Mix and add the remaining 1/4 cup water. 

Increase the heat.

Spices: paprika, salt, pepper and gradually to half a teaspoon of sugar, to taste sourness disappears. 

Continue to stir gently until almost no liquid in the pan.

Gently break eggs into the pan. Be careful not to break the yolk.

Wait until the yolk yellow liquid became almost solid state.

Coarsely chop the basil and sprinkle a little before serving.