In a medium skillet over medium heat, add a tablespoon of olive oil. Sauté one diced onion and one chopped bell pepper for about 5 minutes, stirring frequently, until they are soft and fragrant. Then, add two cups of diced tomatoes and your choice of spices. Let the mixture simmer, stirring occasionally, for about 10 minutes until it thickens and deepens in color.

Create wells in your thickened shakshouka sauce using a spoon, making enough room for your eggs. Crack in four eggs gently and cover the skillet with a lid, cooking on low heat for about 7-10 minutes.

While the eggs are poaching, preheat your toaster or a separate pan over medium heat. Take four slices of your favorite bread and toast them until golden brown and crispy, about 3-5 minutes per side.

Once your toast is ready and the eggs are poached, place each slice on a plate and spoon the shakshouka sauce over each piece, including the poached eggs on top.

Sprinkle freshly chopped herbs over the top for a pop of color and freshness. Serve immediately with a side of greens or yogurt.