Peel your onion, remove the bell pepper seeds, and dice.

Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add garlic and ginger, stir for a few seconds, and avoid burning.

Add the chopped bell peppers and garlic to the pan and continue to cook until the peppers start to soften. Stir in the ground cumin, paprika, and red pepper flakes.

Cook for an additional minute to toast the spices and release their flavors.

Pour in the tomatoes and season with salt and pepper to taste. Also, add bouillon seasoning if you're using it; make sure you go easy on the seasonings because the quantity will reduce, and you want to avoid overseasoning it. Stir well to combine all the ingredients. Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together and no more liquid.

Add green onions, check the taste, and adjust to your liking.

With a spoon, create small holes in the sauce and carefully crack the eggs into each well. Cover the pan with a lid and let the shakshuka cook for about 5-7 minutes or until the eggs are cooked to your desired level of doneness. For runny yolks, cook for less time; for fully cooked yolks, cook for a little longer.

Once the eggs are cooked, remove the pan from heat and garnish with green onion or your favorite herbs.

Serve and your your eggs in tomato sauce. You can serve with pita, toast bread, or avocado slices.