Eggs in tomato sauce (Chakchouka)

Ingredients:

• Eggs
• Onion
• Mushrooms (fresh or canned)
• Zucchini
• Peppers (green, yellow, red)
• Fresh tomatoes
• Olive oil
• Salt and pepper
• Chopped garlic (3 pods)
• Red pepper paste
• Tomato concentrate (1 tablespoon)
• Paprika
• Water
• Honey
• Vinegar
• Thyme or oregano
• Parmesan cheese
• Chives or parsley

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Instructions :

1. Brown the onion: Heat a pan and add the olive oil. Saute the chopped onion until it softens slightly.
2. Add the vegetables: Add the other vegetables (mushrooms, zucchini, peppers and tomatoes) to the pan. Season with salt and pepper and continue cooking.
3. Add the flavors: Add the chopped garlic, red pepper paste, tomato paste and paprika. Mix everything well.
4. Simmer: Add a small amount of water to the pan to create a sauce. Add a little honey (to balance the acidity of the tomatoes) and vinegar. Add the thyme or oregano and continue to cook until the sauce is smooth.
5. Add the eggs: Carefully crack the eggs into the pan, over the sauce. Season the eggs with salt, pepper and a little more thyme. Cover the pan and let the eggs cook until desired doneness.
6. Garnish and serve: Grate parmesan cheese over eggs. Sprinkle with chives or chopped parsley for garnish