First things first: Bring 2 1/2 cups water to a boil. Add 1 cup Naked & Wild Rice Blend, reduce heat to a simmer, and cover with a lid. Simmer for 30 minutes. If some liquid remains, simply remove the lid and simmer for an additional 5 minutes.
For the Shakshuka: Sautee your diced onion and minced garlic in a pan, adding diced peppers somewhere along the way.
When the onions are soft, add the tomatoes and paste, along with all spices and add salt & pepper to taste.
When the sauce ingredients have gotten to know each other a bit, crack 6 eggs into the pan, right on top of the sauce. Cover with a lid and continue cooking for 5-8 minutes, or until the egg is fully cooked, still soft but not runny.
Sprinkle another dash of paprika over the eggs, and toss on some parsley or cilantro before serving on a bed of Naked & Wild Rice.