Shakshuka with chickpeas, reduced until thick

Peel and chop the garlic.

Cut the poblano into long strips.

Trim the roots off the green onions and slice them; discard the fibrous tops.

Heat plenty of olive oil in the widest pan over medium or higher heat.

Add all the pepper and most of the onions, holding back some greens for garnish and the garlic; stir and give them a head start.

Add the whole cumin and fennel seeds to toast.

Add the garlic and fry it barely; add a big squeeze of tomato paste and brown it.

Before the paste burns, pour in the juice from the can of whole tomatoes, then squish the tomatoes by hand and add them.

Boil until really thick, stirring near constantly over fairly high heat so it does not burn; add black pepper, smoked paprika and a little pinch of salt.

Drain some of the aquafaba off the chickpeas and add them when the sauce is half-cooked.

Taste; add a pinch of sugar to sweeten the tomatoes.

Boil until really tight, almost dry, so the pan scrapes clean; turn off the heat.

Carve indentations in the sauce and crack the six eggs into them; top with Gorgonzola.

Turn the heat back on and cook until the bottoms of the eggs start to set.

Finish under the broiler to brown the top and cheese, until the eggs are runny but not loose; or cover with a lid or foil and steam the tops.

Season each egg on top; scatter the reserved onion greens and torn fresh mint.

Serve family-style from the pan.