Heat frying pan to medium (5/10)
Chop bok choy stem up. (Option save leaves for use later, in salad or shreaded up for color)
dice 1 cup of cabbage
Add bok choy, cabbage, onion oil and garlic oil to pan. (This is our 'fake onion' mixture)
Dice up red pepper
Cook until limp, about 7mins
Add red peppers and tomato paste to pan. Stir well. Keep lid of tomato paste on the counter.
Cook until limp, about 7mins. The tomato paste should have rusted (changed from red to a rusty orange red). Compare to can lid to see it's now orange and no longer red.
Add diced tomatoes, curry, cumin, paprika. Stir it so everything is mixed together.
Once pan starts to simmer, reduce heat to low and let it simmer for about 5-7 mins. It should start to reduce.
Time to taste the flavour and adjust to your liking. Take a spoon and try it. Add salt/pepper as needed. If you didn't rust the sauce, or you think it needs it add a little sugar.
Add eggs and cover for 15mins for soft yolk, longer for hard yolk longer. The secret to having your yolks not break is to use fresh eggs. I like to spread them out so they aren't touching.
Voila! Your Shakshuka is ready to serve!