Prepare ingredients: dice the onion finely, mince the garlic, slice the roasted red peppers into 1/2-inch strips (if not pre-sliced), crumble the feta, chop the parsley, and crack the eggs into a shallow bowl (two per person). Having everything ready speeds the process and ensures eggs are added quickly when the sauce is at the right consistency.

Heat a 12-inch (30 cm) heavy skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Sweat the onion gently for 6–8 minutes until soft and translucent, not brown — this builds the sweet base for the sauce without introducing bitter, burnt flavors.

Add the minced garlic, smoked paprika and ground cumin to the softened onion and cook 30–45 seconds, stirring constantly. Toasting the spices briefly in the fat blooms their aromatic oils and deepens the sauce flavor — don’t let the garlic brown, or it will turn bitter.

Stir in the harissa paste and cook for 20–30 seconds to mellow the raw edge and let it infuse the oil. This concentrates the harissa's fragrance and helps distribute its heat evenly through the sauce.

Pour in the passata (480 g) and stir to combine. Add the sliced roasted red peppers, a good pinch of salt (start with 1 1/2 tsp divided), freshly ground black pepper, and the optional 1/2 tsp sugar if your passata tastes very acidic. Bring the mixture to a gentle simmer — simmering rather than boiling preserves a silky texture and concentrates the tomato’s flavor without losing moisture too quickly.

Simmer the sauce uncovered for 8–10 minutes, stirring occasionally, until it thickens slightly and the flavors have melded. Taste and adjust seasoning: add more salt, up to the remaining 1/2 tsp, or another 1/2–1 tsp harissa if you want a spicier dish. The sauce should be robust and slightly reduced so it can cradle the eggs.

Make wells for the eggs: use the back of a spoon to create eight indentations in the sauce (two per serving). This ensures each egg nests in its own pocket so whites set into the sauce rather than spreading out and overcooking.

Gently slide the eggs, one at a time, into the wells. Reduce the heat to low so the sauce is barely simmering — aggressive bubbling will toughen the egg whites and overcook the yolks before the whites set. For runny yolks, cover the skillet and cook 6–8 minutes; for medium-set yolks, cook 9–10 minutes. Alternatively, finish in a 350°F (175°C) oven for 6–8 minutes covered with foil for even heat.

Once eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the crumbled feta across the top so it slightly softens and melts into the warm sauce, adding a tangy, creamy contrast. Scatter the chopped parsley for a fresh, herbaceous lift and drizzle the remaining 2 tablespoons olive oil around the pan to add gloss and mouthfeel.

Serve straight from the skillet with warm pita on the side for scooping. Encourage diners to rip the pita and dip into the sauce and yolk — that tactile element is part of what makes shakshuka so joyful.