Israeli Shakshouka | How to Make Shakshouka | Culinary Butterfly

Ingredients

• 2 tablespoons canola oil
• 1 cup onions, peeled and diced
• 1 medium red bell pepper, chopped
• 1 medium orange bell pepper, chopped
• 2 cups mushrooms, thinly sliced
• 2 cups diced tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon chicken bouillon paste
• 1/4 cup hot water
• 1 teaspoon paprika
• Salt & pepepper to taste
• 6 eggs
• 1 tablespoon chopped parsley (optional, for garnish)