Prep ingredients: chop tomatoes coarsely, thinly slice the bell pepper, finely chop the onion and mince the garlic. Crack the eggs into a small bowl each (or one shallow bowl) and season lightly with salt — this makes it easier to slide eggs into the pan and helps ensure even placement.

Toast the sourdough: heat a grill pan or skillet over medium-high heat and brush both sides of each slice with a little olive oil. Toast until deeply golden and slightly crisp (about 2–3 minutes per side). A sturdy, well-toasted slice stands up to the saucy shakshuka and provides contrast in texture.

Warm the oil and sweat aromatics: in a 10–12 inch (25–30 cm) non-stick or heavy stainless steel skillet, add 2 tablespoons olive oil over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and just starting to color (3–4 minutes). Sweating the onion first builds a sweet, savory base and releases moisture so the tomatoes cook down evenly.

Add bell pepper and garlic: add the thinly sliced red pepper and cook 2–3 minutes until softened and fragrant. Stir in minced garlic and cook 30–45 seconds until aromatic — you want the garlic softened and fragrant but not browned to avoid bitterness.

Bloom the spices: sprinkle in the ground cumin, smoked paprika and red chili flakes and stir for 20–30 seconds. Toasting these spices briefly in the oil blooms their essential oils and deepens the sauce’s flavor profile — especially important with smoked paprika to release smokiness.

Add tomatoes and simmer: add the coarsely chopped tomatoes and a good pinch of salt and turn heat to medium-low. Stir to combine and bring to a gentle simmer. Use the back of a wooden spoon to break down larger tomato pieces slightly — you want a chunky, saucy texture rather than a purée. Simmer uncovered 8–10 minutes until the sauce is glossy, slightly reduced, and the flavors have concentrated.

Adjust seasoning and acid: taste the sauce and add more salt if needed and the 2 tsp lemon juice. The lemon brightens the tomatoes and balances the oil and smokiness, making the finished dish lively rather than flat.

Create wells and poach the eggs: using the back of a spoon, make four shallow wells in the sauce (two wells per serving). Gently slide an egg into each well from its bowl. Lower the heat to low, cover the skillet with a lid or a large piece of foil, and cook for 6–8 minutes for jammy yolks (or 9–10 minutes for firmer yolks). Poaching the eggs in the sauce lets them gently set while absorbing flavour from the tomatoes — covering traps steam to cook the tops without overcooking the bottoms.

Finish with herbs and oil: once the whites are set but yolks still wobbly, remove the skillet from heat. Sprinkle the chopped parsley (or cilantro) over the eggs and drizzle a teaspoon of good olive oil over the top for gloss and richness. Fresh herbs add color and a bright herbal note that cuts through the richness.

Plate and serve: transfer a slice of toasted sourdough to each plate and spoon half the shakshuka beside or over the toast, making sure each portion gets two eggs. Grind black pepper and add any extra chili flakes to taste. Serve immediately so the toast stays crisp and the yolks remain runny for dipping.

Optional quick finish (if you like): for a slightly smoky-charred note, pop the skillet under a hot broiler for 30–45 seconds to blister the tomato surface—watch closely. This step is purely for texture and extra caramelized flavor.