Whole eggs cooked in tomato sauce, an Israeli specialty!

This is Pato's own recipe, other people may do it differently.

A big thank you goes to Shawna who typed it in from the bar napkin he wrote it on :-)
 

• 3-4 medium-large garlic cloves
• 2 medium onions
• 1 large red pepper
• 1 can peeled tomatoes (6-7 tomatoes)
• 1 can/box tomatoe puree (~500ml). If using tomato concentrate instead (200ml), add 1/3 cup water.
• 1 flat spoon cumin (or more, to taste)
• 1 teaspoon sugar
• Salt, pepper to taste
• Hot chili pepper to taste
• Olive oil
• 6 eggs, up to 10 or 12, depending on number of diners and size of pan.