Veggie Beef Shakshuka

1: Start by heating up a pan and frying the onion in oil until translucent.

2: Add garlic and vegetarian beef and break apart until crumbled.

3: When browned, add tomato paste and red wine.

4: Then, add marinara, sugar, lemon, 1/2 of the cilantro (reserve half to top), and spices.

5: Mix everything and simmer for a few minutes to let the flavors come together.

6: Prepare 6 small wells into the sauce and carefully drop each egg in the sauce.

7: Cover the pan and cook for about 7-9 minutes, or until the eggs are cooked to your liking.

8: Garnish with leftover cilantro and eat alongside fresh mozzarella and toasted bread.