Shakshuka-Style Bacon Breakfast Bowls

Meanwhile, wash and dry produce. Halve, peel, and dice onion. Core, deseed, and dice bell pepper into ½-inch pieces. Dice tomato.

Heat a drizzle of oil in pan used for bacon over medium-low heat. Add diced onion, bell pepper, and a pinch of salt and pepper; stir to combine. Cover and cook, stirring once or twice in between, until lightly browned and tender, 4-7 minutes. TIP: Add a few splashes of water if browning too quickly. Stir in diced tomato, tomato paste, shawarma spice blend, and a drizzle of reserved bacon fat (you’ll use more in Step 5). Cook, stirring often, until tomatoes are slightly jammy, 30-60 seconds.

Stir ¾ cup water into same pan. Bring to a simmer and cook, stirring often, until slightly thickened, 3-5 minutes. Stir in half the chopped bacon and ½ tsp sugar. Taste and season with salt and pepper.

While shakshuka cooks, place sourdough bread on a baking sheet; drizzle with a large drizzle of olive oil; season with salt and pepper. Toast on top rack until golden brown, 2-3 minutes. Meanwhile, heat a drizzle of reserved bacon fat in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.