Shakshuka

Heat frying pan on medium-high for 30 seconds then add Extra-Virgin Olive Oil (2 Tbsp) and Shallots (2) to frying pan. Sauté and stir on medium-high, then lower to medium and cook for 2-3 minutes until golden. Add Garlic (2 cloves) to pan for about a minute on medium-low and stir.

Add Orange Bell Pepper (1) the pan for 3-4 minutes at medium-high and lower heat as it starts to sizzle.

Add Crushed Tomatoes (1 can), Bay Leaf (1), Harissa Paste (1 tsp), Smoked Paprika (1/4 tsp), Ground Cumin (1/4 tsp), Salt (1/4 tsp), and Freshly Ground Black Pepper (to taste) to the pan.

Continue to stir as sauce simmers until it reduces in volume for about 8-10 minutes.

Remove bay leaf. Make a well (hole) in the sauce to create a space for each egg. Crack an Eggland's Best Classic Eggs (4) into each well. Cover pan and cook for additional 4-5 minutes on medium or medium-low until you get the desired egg consistency you like.

Turn off burner, then sprinkle with Fresh Cilantro (to taste).

Serve immediately!