How to make
Heat the olive oil in a large pan and fry the chopped onions, garlic and peppers. Fry for about 10 minutes, until they start to soften.
Add the tomatoes, paprika, black pepper and salt. Stew the mixture for another 5-7 minutes, until the tomatoes soften.
Crack the eggs over the mixture in the pan, cover them and leave them over low heat for 4-5 minutes, until the eggs fully cooked.
If desired, serve the shakshuka with a green salad, unleavened bread or a salad from fresh carrots and avocado.
