Middle Eastern Eggs

½ large onion, cubed
2 green onions, cubed
4 garlic cloves, chopped or crushed
2 plum tomatoes, cubed
½ green pepper, cubed
½ red bell pepper, cubed
6 mushrooms, sliced
5 tablespoons canned tomato paste
1 ½ glasses water
2 teaspoons lemon juice
2 ½ teaspoons salt
2 tablespoons ketchup
2 teaspoons oregano flakes
¼ to ½ teaspoon dry hot chili flakes
6 eggs (organic preferred )
Small amount of olive oil for frying

Heat the olive oil in a frying pan. Sauté the onions and garlic until golden brown. Stir frequently to avoid burning. Add the tomatoes, peppers and mushrooms and mix. Add the remaining ingredients and mix well. Bring to a boil, then reduce heat to low and cover. Cook for half an hour, stirring occasionally. Crack 4 to 6 raw eggs and drop them gently onto the mix leaving space between each egg. ( The eggs will look as if they are floating on top of the sauce.) Try not to break the yokes. Cover the pan and cook on medium low heat for approximately fifteen minutes until the egg whites and yolks are firm.

Serve with our Skinny Dippers and enjoy! By the way, this zesty tomato sauce is great with pasta.