Start by dicing the onion and sauting it in the olive oil until golden.
Add the vodka sauce, diced tomatoes, garlic, 2 tablespoon of the parmesan cheese, spices and fresh basil to a skillet. Mix everything to combine.
Cook until the sauce over medium-low heat begins to warm through, approximately 5 minutes.
Use a spoon to form wells in the sauce and add cracked eggs, one at a time. Sprinkle the eggs with salt and pepper.
Cover the pan partially and cook for 5-7 minutes.
While the eggs are cooking, melt butter in a separate skillet. Pour in the seasoned panko crumbs and cook until toasted and browned, for 2-5 minutes, stirring constantly.
Add in the remaining 2 tablespoon of parmesan and mix well.
Remove the breadcrumbs from the heat and sprinkle the shakshuka with them.
Garnish with additional fresh basil, if desired.
Enjoy with the bread of your choice!
