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Danielle Lachana

Believed to have originated in Tunisia, this is also a frequent feature on the breakfast table in Israel (http://www.grreporter.info/en/great_israeli_breakfast_salads/10809), to where it was brought  by Tunisian Jews. There are many spellings of the dish including, ''Chakchouka'' and '' Shakshuka'', but whatever the spelling, it is a quick, easy and exceptionally tasty dish for any time of the day! Other variations include the addition of cheese or sausage, for an even richer dish.

The sauce can be made a day ahead, in which case the flavours develop and it is even more tasty.  Fresh, skinned and deseeded chopped tomatoes can be used if preferred, but in this dish the tinned ones work perfectly.

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* Harissa paste is a hot and spicy mixture containing chile peppers and spices. If you cannot find it, you can add the substitute chile pepper and spices, given in the ingredients list above, to the tomatoes, or try making your own Harissa (see link http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm)

(Serves 4)

METHOD

Pour the oil into a large frying pan and over a medium heat fry the onion and peppers for 5 - 10 minutes  until they are softened and the onion is translucent. Add the garlic when the vegetables are already quite soft to prevent burning.

In a bowl, mix together the tomatoes and the Harissa paste or chile pepper and spices, then add to the pan.

Simmer, uncovered, for about 10 minutes stirring occasionally, until the tomato juices have cooked off (about 10 minutes) and the sauce has thickened a little.

Make 4 hollows in the tomato mix and gently crack in the eggs with a space between them.

Cover the pan and cook for 5 - 10 minutes until the eggs are lightly set, but not dried out.

If the sauce gets too thick, add a few tablespoons of hot water.

Serve alone, with pita bread, country bread or even on a bed of rice.