Grease a 3-cup, 8-inch ovenproof dish that will fit into a 5- or 6-quart air fryer.

Alternatively, use two large ramekins and increase the number of eggs to four.

Finely chop the stalks and leaves of the cilantro.

Place the chopped stalks, olive oil, green onions, and spices in the dish.

Pull out the air fryer pan and basket.

Place the dish in the basket and slide the pan and basket back into the appliance.

Set the temperature to 350°F and the timer for 3 minutes, cooking until it becomes fragrant.

Carefully pull out the pan and basket, and stir in the pasta sauce, beans, and roasted red peppers in the dish until combined.

Cover the top of the dish with foil.

Set the timer for 10 minutes and cook until the mixture is hot.

Make three indents in the bean mixture and break an egg into each one.

Season the eggs.

Set the timer for 8 minutes, cooking until the eggs are just set or cooked to your liking.

Serve the shakshuka topped with diced avocado, salad leaves, and grilled pita bread.