Preparation Steps:

• Start by peeling and slicing the potatoes into 1" to 1 1/2" pieces. Next, slice the eggplant into 1" x 2" pieces. Chop the onion, red bell pepper, and green bell pepper into small pieces. If you're using jalapeño, mince it finely, keeping the seeds if you want an extra kick!
• In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the sliced potatoes and eggplant, seasoning with salt and pepper. Sauté for about 10-12 minutes until they are tender and golden brown. Stir occasionally to ensure even cooking.
• Once the potatoes and eggplant are cooked, add the finely chopped onion, red bell pepper, and green bell pepper to the skillet. Cook for an additional 5-7 minutes, stirring frequently until the vegetables are softened and the onion is translucent.
• Add the pressed garlic and minced jalapeño (if using) to the skillet. Sauté for another minute until fragrant.
• Pour in the tomato sauce and diced tomatoes along with 1/2 cup of water. Stir in the chicken bouillon paste until well combined. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with more salt and pepper if needed.
• Using a spoon, make small wells in the sauce and crack the eggs into each well. If you prefer your eggs runny, cook for about 5 minutes; for firmer yolks, cover the skillet and cook for 7-10 minutes until the eggs reach your desired doneness.
• Once the eggs are cooked to your liking, remove the skillet from the heat. Serve the shakshuka warm, garnished with fresh herbs like parsley or cilantro if desired.