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Shakshuka (North African-Style Poached Eggs In Spicy Tomato Sauce) Recipe

Ingredients

• 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
• 1 medium onion, thinly sliced
• 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
• 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
• 2 to 3 cloves garlic, thinly sliced
• 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
• 2 teaspoons (8g) whole or ground cumin seed
• 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
• Kosher salt and freshly ground black pepper
• Large handful minced cilantro, parsley, or a mix
• 6 eggs
• Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
• Crusty bread, for serving

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