HOW TO MAKE SHAKSHUKA BREAKFAST SOUP WITH TOAST AND EGGS
Start by heating olive oil in a large skillet over medium heat.
Add chopped onions and bell peppers and cook until softened.
Add garlic, cumin, paprika, and red pepper flakes and cook for another minute.
Add canned tomatoes and simmer for 10-15 minutes.
Crack eggs into the skillet and cook until the whites are set but the yolks are still runny.
Toast some bread, and serve it beside the shakshuka, and then dig in!
This recipe is a healthy and easy breakfast option that is perfect for busy mornings.