Heat your olive oil in a skillet under medium-low heat. Add onion and bell pepper. Cook until soft (about 10-15 minutes). Add the garlic, cumin, mushroom beet latte, paprika, chili powder and cayenne. Stir gently. Add tomato sauce and cook for an additional 5 minutes or until tomato is soft.
Using a spatula or wooden spoon create pockets where your eggs will go. Once eggs are in pan cover and cook for about 10 minutes.
Garnish with rosemary, serve and enjoy your delicious mushroom beet Shakshuka.