Spicy Shakshuka with ARLO Argan Oil 

1. Prepare the Veggie Base: 

• Heat 1 tablespoon cooking oil of your choice in a large skillet over medium heat. 
• Add the onion, garlic, and bell pepper. Sauté for 5-7 minutes until softened. 
• Add the eggplant and cook for another 5 minutes until it starts to soften. 

2. Add the Spices and Tomatoes: 

• Stir in the cumin, smoked paprika, coriander, cayenne pepper (if using), and harissa or chili paste. Cook for 1-2 minutes to bloom the spices. 
• Add the diced tomatoes and cook for another 5-7 minutes, until the tomatoes break down and the sauce thickens. Season with salt and pepper to taste. 

3. Make Wells for the Eggs: 

• Create small wells in the sauce using a spoon, and crack one egg into each well. Season the eggs with a pinch of salt and pepper. 

4. Cook the Eggs: 

• Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny (or longer if you prefer firmer yolks). 

5. Garnish and Serve: 

• Once the eggs are cooked, remove from the heat and garnish with fresh parsley or cilantro. 

6. Serve: 

• Serve the shakshuka hot with crusty bread or pita on the side to scoop up the sauce and eggs. 
• Finish with 1 tablespoon of ARLO argan oil drizzled over the eggs just before serving.

For the Shakshuka Base: 

• 1 medium eggplant, diced 
• 1 red bell pepper, chopped 
• 1 small onion, chopped 
• 2 tomatoes, diced 
• 2 cloves garlic, minced 
• 1-2 teaspoons harissa or chili paste (adjust to desired spice level) 
• 1 teaspoon cumin 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon ground coriander 
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 
• 1 tablespoon cooking oil of your choice
• 1 tablespoon ARLO culinary argan oil (for finishing)
• Salt and pepper to taste 
• 2-4 large eggs 
• Fresh parsley or cilantro, chopped (for garnish)