Shakshuka

The tomato/bean base can be made ahead of time. Just be sure to leave some liquid in it to encourage it to warm up and not be dry. If too dry when you reheat, add water or tomato sauce. Tip for serving: feta, Greek yogurt, fresh Parmesan are all good to compliment the tomato.

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

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

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.

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.

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

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.

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.