Shakshouka - Peppers n' Eggs for Meatless Monday

Heat the olive oil in a large saute pan over medium heat. Add the onion and peppers. Cook for 4-5 minutes or until softened. Add the garlic and cook briefly. Add the tomatoes, basil and lemon juice, stir, cover the pan, turn the heat to low and cook for 8-10 minutes, stirring occasionally, or until the vegetables are very soft and sauce-like. Crack the eggs into a bowl one at a time (to make sure they are okay), then transfer each one to the pan over the vegetables. Cover the pan and cook for 4-5 minutes or until the eggs are set but are still slightly runny. Sprinkle with zatar. Serve each person 2 eggs with some of the vegetables. Makes 4 servings