Follow these simple steps to create a flavorful and satisfying Shakshuka:

1. Sauté the Aromatics: Heat olive oil in a large, oven-safe skillet (cast iron is ideal) or a deep sauté pan over medium heat. Add diced onion and bell peppers. Sauté for about 5-7 minutes, or until the onions become translucent and the peppers soften slightly. Stir occasionally to prevent sticking and ensure even cooking.
2. Add Garlic and Spices: Stir in minced garlic, paprika, cumin, chili powder (if using), and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. This step blooms the spices, releasing their full flavor potential. Be careful not to burn the garlic.
3. Build the Tomato Sauce: Add tomato paste to the skillet and cook for 1-2 minutes, stirring it into the vegetables. This caramelizes the tomato paste and deepens the flavor. Pour in the crushed tomatoes and stir well to combine everything. Season generously with salt and black pepper.
4. Simmer and Thicken: Bring the tomato sauce to a simmer, then reduce the heat to low. Cover the skillet and let the sauce simmer for at least 15-20 minutes, or up to 30 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will become.
5. Taste and Adjust Seasoning: After simmering, taste the tomato sauce and adjust seasoning as needed. You might want to add more salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes. If you prefer a spicier Shakshuka, add more chili powder or cayenne pepper.
6. Create Wells for Eggs: Once the sauce has thickened to your liking, use a spoon to create 6 wells or indentations in the sauce, evenly spaced apart. These wells will cradle the eggs and allow them to poach gently in the sauce.
7. Crack in the Eggs: Gently crack one egg into each well. Try to crack the eggs close to the surface of the sauce to prevent the yolks from breaking.
8. Poach the Eggs: Cover the skillet again and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. The cooking time will depend on your preference for yolk consistency. For runnier yolks, cook for less time; for firmer yolks, cook for longer. Keep an eye on the eggs and adjust cooking time as needed. You can also gently baste the egg whites with the hot tomato sauce to help them cook faster.
9. Garnish and Serve: Remove the skillet from the heat. Garnish generously with fresh chopped parsley or cilantro. Sprinkle with crumbled feta cheese, if desired, and add a drizzle of hot sauce or olive oil for extra flavor.
10. Serve Immediately: Serve Shakshuka hot, directly from the skillet. Encourage everyone to scoop up the Shakshuka with crusty bread, enjoying the runny yolks and flavorful sauce.