Ingredients

 Extra virgin olive oil: I used Private Reserve Greek extra virgin olive oil
 Vegetables: 1 large chopped onion, 1 to 2 green bell peppers, and 2
minced garlic
 North African flavors. If you like spicy shakshuka (some call it eggs in
purgatory), add a pinch of red pepper flakes or cayenne pepper.
 Tomatoes (and alternatives): In this recipe, I use 6 chopped vine ripe
tomatoes and about 1/2 cup of tomato sauce, this combination gives me the
texture and flavor I’m looking for. It helps if your tomatoes are soft and
almost overripe. You can also replace the fresh tomatoes with 1 28-ounce
can of whole tomatoes or 6 cups of chopped tomatoes from a can with their
juices.
 Eggs: 6 large eggs (raw)
 Garnish: This is totally optional, but for me a handful of fresh chopped
parsley and mint just before serving adds freshness and a pop of color.