Preheat broiler to high (or prepare a gas burner). Place whole red and yellow peppers on a sheet tray and broil or roast directly on the burner, turning occasionally, until skins are blackened and blistered on all sides, about 12–15 minutes. Transfer peppers to a bowl and cover with plastic wrap or a lid to steam for 10 minutes.

Meanwhile, blanch tomatoes if desired: bring a pot of water to a boil, score an X on the tomato bottoms, dunk for 30–45 seconds, then transfer to ice water and peel. Alternatively you can keep tomatoes unpeeled for more texture.

Peel and seed the steamed peppers (wear gloves if preferred). Roughly chop peppers and core and roughly chop peeled tomatoes. Reserve any juices.

Heat 3 tbs olive oil in a large, ovenproof or heavy skillet over medium heat. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in smoked paprika, cumin, ground coriander, and red chili flakes; cook 30 seconds to bloom the spices.

Add tomato paste and cook 1 minute, stirring. Pour in white wine or sherry and scrape any brown bits off the pan; let reduce by half, about 1–2 minutes.

Add the chopped charred peppers, chopped tomatoes (with juices), stock, brown sugar, and red wine vinegar. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, uncovered, until mixture thickens and develops a slightly charred/deep flavor, 12–18 minutes. Taste and season with 1.5 tsp salt and 1/2 tsp black pepper, adjusting to your preference.

For a smoother texture (optional), use an immersion blender to partially purée the sauce, leaving some chunky bits for texture. If sauce seems too acidic, adjust with a touch more sugar or a splash more olive oil.

Smoked sour cream

While the sauce simmers, whisk together sour cream, 1/4 tsp liquid smoke (or a pinch of smoked salt), 1/2 tsp lemon juice and 1/4 tsp salt in a small bowl until smooth. Taste and adjust: add more liquid smoke very sparingly if you want a stronger smoke flavor. Refrigerate until ready to use.

Anchovy & almond pesto

In a small food processor, combine anchovy fillets, toasted almonds, parsley, optional basil, garlic clove, lemon zest and lemon juice. Pulse until finely chopped.

With the motor running, stream in 60 ml olive oil until the mixture forms a loose pesto. Season with 1/4 tsp black pepper and taste — you may not need extra salt because of the anchovies. Transfer to a bowl and set aside.

Eggs & finishing

Preheat oven to 200°C (400°F) if using individual baking after poaching in skillet; otherwise keep skillet over low heat. Warm the skillet with the sauce over medium-low so it’s gently simmering.

Make 6 small wells in the tomato-pepper sauce with the back of a spoon. Crack one egg into a small bowl and gently slide into a well; repeat with remaining eggs. Spoon a little sauce over the egg whites if needed to help them set and keep the yolks exposed.

Cover the skillet and cook on the stovetop over low heat until whites are set but yolks are runny, about 6–9 minutes depending on desired doneness. Alternatively, transfer the covered skillet to the preheated oven and bake 6–8 minutes for runny yolks.

While eggs are cooking, toast sourdough slices until golden and rub lightly with cut garlic if desired. Warm or crisp in oven for 2–3 minutes.

Once eggs are set to your liking, remove skillet from heat. Dollop 2–3 tbs of smoked sour cream across the pan in small spoonfuls. Spoon 1–2 tbs of anchovy & almond pesto around the eggs and drizzle 1 tsp extra-virgin olive oil over everything.

Scatter chopped cilantro or parsley over the dish and sprinkle flake salt lightly on the yolks and toasts. Serve directly from the skillet with toasted sourdough on the side for scooping.