In a cast-iron pan, sauté the garlic and onions in olive oil until softened. (If you don't have a cast iron pan, sauté in a skillet and then transfer to an oven safe dish when assembling shakshuka).
Add the potatoes (and optional rice) and all seasonings, and continue to cook until flavors are well-blended. Add the vegetables and cook a bit longer. Adjust seasonings as needed.
When ready assemble potato and vegetable mixture in the pan, top with tomato sauce and cracked black pepper. Make two indentations for the eggs, but do not add them yet. Bake the shakshuka in the oven at 350 degrees for fifteen minutes.
Next, crack the eggs into the indentations, and continue to cook until the egg whites have set, but take out before the yolks are no longer runny.
Top with fresh herbs and enjoy. Serve with baguette or pita, optional.