Heat the Pan and Add Oil:

o Place a 12-inch pan over medium-high heat.

o Add a couple of tablespoons of vegetable oil to the pan. Heat it until it's hot but not smoking.

Saute the Aromatics:

o Add the following ingredients to the hot oil:

o Onion: Finely chopped.

o Garlic: Minced.

o Bell Pepper: Sliced or diced.

o Kale: Chopped.

o Saute them all together for about 3 minutes, until they soften and become fragrant.

Toast the Spices:

o Add the following spices to the pan:

o Cumin: About 1 teaspoon.

o Paprika: About 1 teaspoon.

o Salt: To taste.

o Pepper: To taste.

o Toast the spices in the oil for about 1 minute, stirring constantly. This will release their flavors and aromas.

Add Lentils:

o Stir in cooked lentils (you can use canned or pre-cooked lentils) and cook for 1 more minute to allow the flavors to meld.

Introduce Water and Canned Tomatoes:

o Pour in water (about 1 cup) to create a flavorful base.

o Add a can of diced tomatoes (with their juices) to the pan.

Simmer:

o Let the mixture simmer for approximately 15 minutes, allowing the flavors to develop and the lentils to absorb the liquid.

Create Wells for Eggs:

o Using a spoon, make 3-4 shallow wells in the sauce.

o Crack eggs into each well, spacing them evenly.

Cover and Cook the Eggs:

o Cover the pan with a lid.

o Cook the eggs until they are set, which usually takes 5-8 minutes. Adjust the timing based on your preference for egg yolk consistency (runny or fully cooked).

Season and Garnish:

o Sprinkle the shakshuka with additional salt and pepper to taste.

Garnish with:

o Avocado slices

o Crumbled feta cheese

o Fresh cilantro leaves