Shashouka

Directions

1. 1
   Heat the oil in a heavy, large skillet over a medium-high heat.
2. 2
   Add the potatoes, peppers and onion and stir for 3 minutes.
3. 3
   Add tomatoes and stir 3 more minutes.
4. 4
   Add the chili, the basil and the salt.
5. 5
   Cover and continue cooking on a very low heat until all the vegetables are very tender, stirring several times during cooking to prevent the mixture from sticking, adding a bit of water if needed. You don't want this too watery, just a bit of free liquid. This could take up to about an hour.
6. 6
   The recipe can be prepared up to one day ahead to this point; cool the vegetable mixture completely, cover and refrigerate. Reheat before continuing with the recipe.
7. 7
   (You can remove the chili pepper at this point, or leave it inches If you leave it, it will make the dish hotter).
8. 8
   Remove the hot pepper from the vegetable mixture right before adding the eggs.
9. 9
   Taste and adjust seasonings if necessary.
10. 10
    Break the eggs, one at a time, on top of the vegetable mixture so each egg is separate.
11. 11
    With the heat at medium-low, cover and simmer until the yolks are covered with a thin white film, about 3 to 4 minutes, longer if you like your eggs more firm.
12. 12
    Serve immediately.
13. 13
    NOTE: Instead of the 3 canned tomatoes, you can used drained canned diced (about 1 to 1 1/2 cups). If using fresh tomatoes, I'd suggest adding a couple of tablespoons of tomato juice or water long with them to make up for the moisture in the canned.