Rustic, nourishing, healthy and traditional Shakshuka, aka poached local pasture raised eggs cooked in a spiced Arrabbiata tomato sauce, topped with cilantro and toasted dukkah.
Heat the olive oil in a skillet over medium heat. Add the onions and bell peppers (and hot peppers, if using), and sauté until the onions are quite soft and translucent, about 3-4 minutes.
Add the sea salt, oregano, cumin, turmeric, paprika, chili powder (and cayenne, if using), and stir. Keep stirring until spices are fragrant, about 30 seconds. Add the splash of balsamic vinegar and tomato paste, and stir again to combine.
Add in the garlic and chopped tomato, and continue stirring until fragrant for about 30 more seconds, scraping up any browned bits from the bottom of the skillet.
Pour in the crushed tomatoes and filtered water to thin the sauce out if needed. Raise the heat to medium high and give the mixture another few stirs to combine, about 1 minute to allow the sauce to heat up.
Turn heat down to low to prepare cracking the eggs in. Using a spoon or your cooking utensil, create as many indentations in the tomato sauce as you have eggs that you're cooking. Crack the eggs into the holes, raise the heat back up to medium, and cover the skillet with a lid to allow them to steam cook for 5-6 minutes, or until the eggs are fully white.
Remove from heat once the eggs are ready. Serve with garnishes and toasted sourdough!