Back to the abundance of tomatoes and capsicum (bell peppers) – my daughter was recently in Sydney on holidays had Shahshuka for breakfast in a restaurant and recommended I give this a try- after a little research I found several recipes on the net that sounded useful. I had most of the ingredients – tomatoes, garlic, capsicum, cumin, but not the Pilpelchuma (the best I can describe it as – a type of hot sauce?) but I did have Kasundi (click here for the recipe I used.) So after about 20 minutes of cooking I was ready to drop my eggs into the pan to cook in the tomato/capsicum mixture. YUM. It is recommended that you serve with Labneh (Greek style yoghurt works too).