Step 1

Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Add the onion and red pepper. Season with a pinch of salt. Cook for about 10 minutes, stirring often, until caramelized and tender.

Step 2

Add the red fresno chile and garlic. Cook for another 2 minutes. Stir in the paprika, harissa, cumin, and coriander. Cook the spices for a minute or so.

Step 3

Pour in the tomatoes. Use a wooden spoon to break the tomatoes into bite-size pieces. Bring the sauce to a simmer, reduce the heat to low, and cook for 10 minutes. Season with salt to taste.

Step 4

Make 8 “wells” in the sauce and crack the eggs into each one. Turn the heat up to medium-low. Cover the skillet with a lid and cook for 12-15 minutes, or until the egg whites are set and the egg yolks are still slightly runny (or to your liking).

Step 5

Meanwhile, combine the avocado, olives, feta, scallions, lemon zest, lemon juice, olive oil, and parsley in a mixing bowl. Stir well. Season with salt and black pepper to taste.

Step 6

Serve the shakshuka with the avocado salad and toasted bread alongside.