Step 1

Heat a large cast-iron (12 inches) or saute pan over medium heat.

Step 2

Pour in oil into the pan. As soon as oil sizzles, add diced onions and garlic saute for about 1-2 minutes until fragrant.

Step 3

Throw in bell pepper and continue cooking for about 10 minutes, stirring occasionally, until onion and bell pepper mixture is soft and slightly browned. If needed, add an extra 1 to 2 tablespoons oil or as needed. Do not let it burn.

Step 4

Add  whole tomatoes together with all its juice smashed with a wooden spoon to desired texture, followed by all the spices - cumin, paprika, and chili pepper,

Step 5

Bring to a boil, reduce heat to low and continue cooking stirring for about 2-3 minutes.

Step 6

Season to taste with salt and pepper.

Step 7

Crack one egg at a time in a small ramekin and then dig a small well with a spoon or spatula in the shakshuka.

Step 8

Gently pour the egg into the well. Repeat the same process with all the remaining eggs (crack eggs, make a well and add whole eggs).

Step 9

Simmer over medium heat for about 10 or more minutes or until you have reached the desired doneness. For me, the yolks have to firm up, so I cook a little longer.

Step 10

Serve immediately with cilantro, avocado and a drizzle of olive oil!