Shakshuka

Heat one tablespoon olive oil in a skillet. Add 2 crushed garlic, a diced yellow onion, a yellow bell pepper and sauté until onion has become translucent. Add six diced ripe juicy tomatoes and two finely chopped jalapeno peppers. Add a pinch of paprika and quarter teaspoon of cumin powder. Let it simmer for 20 minutes. Break one egg into the skillet and set it gently and repeat for remaining five eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard. Serve with warm whole pita bread.