Peel and cube the potatoes. Heat olive oil in a skillet over medium heat. Add the potatoes, season with salt and pepper, and cook until golden and crispy, about 15-20 minutes, stirring occasionally.

Bacon

Cook the Bacon

In a separate pan, cook the bacon strips over medium heat until crispy. Remove and let drain on paper towels.

Shakshuka

Make the Shakshuka

In a large skillet, heat olive oil. Add diced onions and bell pepper, sauté until soft. Add minced garlic and cook for another minute. Stir in canned tomatoes, cumin, paprika, salt, and pepper. Simmer for 10 minutes. Make wells in the sauce and crack the eggs into the wells. Cover and cook until the eggs are set, about 5-7 minutes. Top with olives and parsley before serving.

Toast

Toast the Bread

While the shakshuka is cooking, toast the organic sourdough slices until golden brown.

Plating

Serve

On a plate, serve the crispy potatoes, bacon, slices of toasted sourdough, and a generous portion of shakshuka.