Shakshuka

Heat oil (ghee or avocado oil) in a pan.

Meanwhile, dice the tomatoes and bell pepper.

Add the bell pepper, tomatoes, and broccoli to the pan.

Add the spices (I like a very flavorful dish, so I add plenty) and sauté for 5 minutes.

Crack the eggs into the mixture.

Cook for another 5 minutes. It’s important to watch carefully so the tomato mixture doesn’t evaporate too much and the eggs stay runny. If the tomato mixture starts drying out, lower the heat.

Sprinkle the finished shakshuka with fresh herbs and be sure to enjoy it with delicious bread.