Have you tried the egg shakshuka?

This egg meal is great for vegans and any other protein and vegetable lover.

For those who haven't tried it and are eager to, heres what you would need.

Serves: 4-6Prep: 8 minutesCook: 27 minutes

Ingredients:1/4 cup extra virgin olive oil1 large onion, halved and thinly sliced1 large red bell pepper, thinly sliced1 large orange bell pepper, thinly sliced1 teaspoon ground cumin½ teaspoon smoked paprika½ teaspoon crushed red pepper2 14.5-ounce cans organic salt-free fire-roasted diced tomatoes6 large eggsfreshly ground black pepper1/4 cup snipped fresh cilantro1/4 cup shredded fresh basil

Directions:1. Preheat oven to 400°F. In an oven-safe large skillet, heat oil over medium. Add onion and sweet peppers, and cook, stirring, for 4 to 5 minutes or until vegetables are tender. Add cumin, paprika, crushed red pepper, and garlic; cook for 2 minutes more.2. Stir in diced tomatoes and bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until thickened.3. Crack eggs into skillet over tomato mixture. Transfer skillet to oven and bake, uncovered, for 7 to 10 minutes or until eggs are just set (yolks should still be runny).4. Remove from oven and sprinkle with black pepper. Garnish with cilantro and basil; serve immediately.