THE TOMATO IS ALL WATER
Eitan Zror / Grew up in Jessy and lives round the corner
EITAN ZROR - SHAKSHOUKA
spices (Julia's skhug)
Heat oil in pan. Chop onion and fry. Add skhug (or whatever seasoning you prefer) and mix. Chop tomatoes into squares (according to the pan's size). Let the tomatoes cook real good, mixing now and then to prevent them from sticking. Add tomato paste diluted with a bit of boiled water.
Keep on cooking. When the fluids thicken, break the eggs into the pan, away from one another. Cover the pan and cook until eggs are ready (don't let them harden completely!). Add a bit of salt and pepper. Eat with bread.