Preheat the Betty Crocker for a few minutes. Line with Gefen Parchment Paper for easier cleanup!

Spray with oil. Add the frozen cubes. Close the lid and cook for three to four minutes, stirring once, until softened and fragrant.

Add the chili beans, crushed tomatoes, and spices.

Stir well. Close the lid and cook for eight to 10 minutes, stirring once or twice, until the sauce thickens.

Sprinkle cheese evenly over the sauce. Mozzarella, cheddar, or whichever open bag currently has priority will work.

Make four wells in the sauce and crack one egg into each well. Sprinkle with salt and pepper.

Close the lid and cook for two minutes, then check the eggs. Continue checking every one to two minutes until the whites are just set and the yolks are cooked to your liking. Do not wander off. In the Betty Crocker, the difference between runny yolks and hard-boiled-on-top-of-shakshuka is approximately one unnecessary conversation.

Unplug the Betty Crocker as soon as the eggs are slightly underdone, since it will stay hot and continue cooking them.

Garnish with fresh parsley, when there happens to be some in the fridge. Serve with pita, bread, or anything sturdy enough to handle all that cheese and sauce.