Shakshuka

Cut one large onion into a small dice so it cooks down melty and soft.

Cut the bell peppers into planks, then half-inch strips, then a small dice, leaving the white ribby core attached to the middle.

Set a wide shallow twelve inch pan over medium-high heat and add a significant amount of olive oil.

Add the diced onion and pepper with a small pinch of salt and stir.

Sweat over medium six to seven minutes until softened but not caramelized.

Add the minced garlic and the chopped Calabrian chilies and sweat five to six minutes until the aromatics are basically melted.

Add a little more oil, then the water, and sizzle it off. Total cook time to this point is about 15 minutes.

Add the cumin, paprika, coriander, black pepper, salt and sugar and fry with the aromatics about a minute until the oil is perfumed.

Add the tomato sauce, then the canned whole peeled tomatoes with four or five of them diced small.

Blend the rest of the whole peeled tomatoes smooth with an immersion blender, then stir the diced ones back in.

Bring to a simmer, turn to medium, and lid the pan so it catches the spitting but still lets evaporation escape.

Heat the oven to 325F.

Reduce for 10 minutes, until a spatula leaves a lazy trail and a well made in the sauce stays put.

Crack the eggs into three inch wells made around the pan, nudge sauce around the edges to partially cover the whites, and season each egg with a tiny pinch of salt.

Lid the pan and bake at 325F for 10 to 15 minutes.

Fry the sourdough in a lot of olive oil.

Check at 10 minutes and give another two to three minutes if the whites are still clear on top; they should keep a slight jiggle, as the pan carries the cooking over.

Sprinkle a liberal amount of feta over the top, replace the lid and leave three minutes for the residual heat to soften the cheese and set the whites.

Finish with chopped parsley and cilantro, a drizzle of olive oil over the herbs, and more feta. Serve on sourdough.