1 tablespoon olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 medium red bell pepper, finely chopped
1 tablespoon tomato paste
1 28-oz can diced tomatoes (fire-roasted, if available)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon red pepper flakes (optional, for kick)
¾-1 cup JUST Egg
Fresh cilantro (for garnish)
Feta cheese or coconut yogurt (for garnish)

Serves 3-4

Sauté the onion and garlic

Over medium heat, warm the olive oil in a 12-inch skillet (non-stick, or well-seasoned cast iron if you have it.) Once hot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1-2 more minutes.

Cook the peppers and tomatoes

Add the bell pepper, tomato paste, and canned tomatoes to the skillet. Cook uncovered, stirring occasionally, for about 10 minutes until slightly thickened.

Season and thicken the sauce

Add the paprika, cumin, chili powder, salt, and (if using) red pepper flakes. Taste for additional salt and seasonings. Continue to simmer the sauce until it thickens enough to create wells that will hold just long enough to pour the JUST Egg into.

Poach the JUST Egg

Once the sauce is thick enough, use a spatula to create evenly-spaced wells for the JUST Egg. Carefully pour about ¼ cup of JUST Egg into each well, making 3-4 wells total. Reduce the heat to medium-low and cover the pan. If using feta cheese, sprinkle it on after 2 minutes of cooking. The JUST egg should cook through in 5-8 minutes; use a small paring knife to check whether the liquid portion has all set. Remove the skillet from the heat.

Garnish and serve

Scoop out portions into serving bowls and add more sauce as desired. Garnish with chopped cilantro and feta cheese or a swirl of coconut yogurt. Serve with pita or rustic bread.

Note: If you have extra sauce, it makes for great leftovers. Use it to make quick shakshuka bowls: simply scramble up some JUST Egg and serve it with toast or over rice, and top everything with warmed shakshuka sauce.