Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)

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 ½ 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)

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

Directions at seriouseats.com

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