Heat oil in a six-quart pot. Sauté the beef with 1/2 teaspoon salt and pepper until no longer pink, breaking it up with a spoon. Transfer the beef to a bowl and cover to prevent it from drying out.

Add more oil to the same pot and sauté the onion and garlic. Add the

pepper and sauté for a few more minutes. Add the marinara sauce, beans, parsley, one teaspoon salt, cumin, Cajun seasoning, and white pepper. Simmer, covered, for 15 minutes.

Drain excess oil from the meat and add the meat to the sauce.

Place one portion of shakshuka at a time into a small frying pan over

medium-low heat. Make a well and add two eggs. Cook until eggs are done. Covering the pan lightly will let the eggs cook faster.

Serve with crusty sourdough or soft laffa.