Shakshouka

• 1 Tbsp avocado oil or olive oil
• 1 large yellow onion, diced
• 1 Red bell pepper, diced
• 1 Tbsp finely chopped garlic
• 2 lbs. vine tomatoes, diced
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 8 large eggs
• 2 Tbsp finely chopped fresh cilantro
• 1 tsp finely chopped fresh oregano
• 2 Tbsp crumbled feta cheese
• Optional: baguette slices

Heat the Verde Braiser Pan or a shallow nonstick pan with avocado or olive oil. Add diced onion and red bell pepper and sauté until the onion turns translucent. Add finely chopped garlic and diced tomatoes along with salt to taste. Cook until the tomato starts to disintegrate and turn into a gravy. Add the smoked paprika and ground cumin and cook for another 2 to 3 minutes.

Gently start adding the eggs one at a time and let it poach in the rich tomato gravy. Depending on how you like your eggs done, it should take 5 to 8 minutes (Five for runny yolk and eight for the texture of a half-boiled egg). Add chopped cilantro, oregano and crumbled feta cheese to garnish. Optional: serve with baguette slices!