Quick & Easy Breakfast Shakshuka

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1. 1Step 1: Heat the olive oil in a medium skillet over medium-high heat.
2. 2Step 2: Add the garlic and white part of the green onion and sauté for 1 minute.
3. 3Step 3: Add the diced tomatoes and tomato paste. Stir, and with the back of a spoon, make 2 indentations, making sure they are evenly spaced. Gently crack an egg directly into each well and spoon a bit of sauce over the egg whites, leaving the yolk exposed. Season with salt and pepper, cover and cook for 3 to 4 minutes until the egg whites are fully cooked but the yolk is still runny.
4. 4Step 4: While the eggs are cooking, toast the bread.
5. 5Step 5: Serve on toasted bread and top with sliced avocado and the green part of the onions.