Begin by heating a 12-inch skillet over medium heat and adding a generous drizzle of olive oil to coat the bottom. Toss in diced onion and red bell pepper, lightly seasoning with salt. Sauté the mixture for about 10 minutes until the vegetables are caramelized and tender.

Once the onions and peppers are soft, incorporate minced garlic and sliced red Fresno chile into the skillet. Cook for an additional 2 minutes until the garlic becomes fragrant.

Stir in the smoked paprika, harissa, cumin, and coriander, allowing the spices to toast gently for about 1 minute.

Pour in the whole peeled tomatoes, using a wooden spoon to break them apart gently. Bring the sauce to a simmer, then reduce the heat to low. Let the sauce cook for about 10 minutes.

Make eight wells in the simmering sauce and crack an egg into each well. Cover the skillet and cook for 12-15 minutes.

While the shakshuka is cooking, chop the ripe avocado and combine it with olives, crumbled feta, sliced scallions, lemon zest, lemon juice, olive oil, and fresh parsley in a bowl. Season with salt and black pepper.

Once the eggs are perfectly cooked, remove the skillet from heat. Serve the shakshuka hot, accompanied by the fresh avocado salad on the side and toasted bread for dipping.