Chakchouka ( Cooked Vegetables With Eggs)

At a small kosher restaurant the menu read Chakchouka. When we asked what it was we were told by the Israeli owner that it was a common breakfast or lunch meal. Of course we had to try it. Very good, spicy, yet tasty. I wrote down the "bare essentials" of the recipe on a napkin and then tried it at home.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  onions, chopped
• 2  green bell peppers, diced
• 2  red chili peppers, seeded and diced
• 4  large tomatoes, chopped
• 3  medium potatoes, peeled and cut into chunks
• 1 1⁄2 cups water
• 4  eggs
•  salt & freshly ground black pepper

Directions

1. Heat oil in a skillet on medium heat.
2. Add onions, bell pepper, red chillies, tomatoes and potatoes.
3. Saute vegetables in olive oil for a few minutes.
4. Add water, salt and pepper.
5. Cover and simmer on low heat for 25 to 30 minutes.
6. Break 4 eggs into the pan; spaced so that they do not touch each other.
7. Cover and continue to simmer 4 to 5 minutes, until eggs are cooked.
8. Serve with bread.