Shakshuka

Dice up the shallots, onions, and bell pepper. Add in hot pan with oil to sautee until they soften, about 5-7 minutes.

• 1 large shallot
• 5 cloves garlic
• 1 large red bell pepper

Once softened, add the tomato paste. Cook together for 3 minutes for tomato paste to develop a richer color.

• 2 tbsp tomato paste

Add the beans and half of the spice mixture. Mix everything together. You can even squish some of the beans for them to dissolve and thicken the sauce.

• 1 can kidney beans
• 2 tbsp spice mix

Add the tomatoes and let them simmer and cook down. The longer you cook the sauce, the more flavorful it will be - about 20 minutes.

• 1 can san marzano crushed tomatoes

Add the remaining spices and cook for another 5-10 minutes. Taste and adjust seasoning as needed.

• 2 tbsp spice mix

Make 8 wells and crack the eggs in one at a time. Tip: crack eggs one at a time in a separate bowl to make sure they're all good before you add to the meal. This also prevents shells from getting in.

Cook in the oven or covered on the stove top until the whites harden (about 10 minutes). It's best with a runny yolk, but cook yolks to your preference.

• 8 eggs

Take out, crumble feta to taste over the top and serve within 10 minutes. It's best warm so the eggs are nice and runny. Can also be eaten at room temperature.

• 1 block of feta