Heat a large, heavy ovenproof skillet (10–12-inch) over medium heat. Add 2 tablespoons of olive oil and allow it to warm until shimmering but not smoking.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to caramelize, about 6–8 minutes.

Add the diced red and green bell peppers and cook until softened, about 5–7 minutes more.

Push the vegetables to the side of the pan, add the minced garlic to the cleared area and cook 30–45 seconds until fragrant. Stir everything together.

Add ground cumin, smoked paprika, ground coriander and chili flakes. Toast the spices with the vegetables for 30–60 seconds to release their aroma.

Stir in the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly and deepen the flavor.

Pour in the crushed tomatoes and the stock. Stir to combine, scraping any browned bits from the pan. Bring the mixture to a gentle simmer.

Reduce heat to maintain a steady simmer and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Season the sauce with brown sugar (or honey), salt and black pepper. Add the fresh lemon juice and taste; adjust salt, sweetness or chili heat as needed.

Eggs

Make wells in the simmering sauce using the back of a spoon: six evenly spaced indentations large enough to hold an egg.

Crack one egg at a time into a small bowl, then gently slide each egg into a well in the sauce so yolks remain intact.

Cover the skillet with a lid (or foil) and cook over low heat until the egg whites are set but yolks are still runny, about 6–9 minutes. For firmer yolks, cook an additional 2–3 minutes.

If using feta, sprinkle the crumbled feta around the eggs in the last 1–2 minutes of cooking so it warms slightly but keeps some texture.

Crunchy seed mix & garnish

While eggs are cooking, heat a small skillet over medium-low heat and add 1 teaspoon of olive oil. Add the mixed seeds and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Take care not to burn them.

Remove seeds from heat and immediately toss with 1/4 teaspoon smoked paprika and 1/4 teaspoon sea salt. Let cool slightly; they will crisp as they cool.

Roughly chop the parsley and combine with the micro herbs if desired. Keep a small portion of micro herbs whole for delicate garnish.

To serve

Once the eggs are cooked to your liking, remove the skillet from heat. Drizzle 1 teaspoon of extra virgin olive oil over the sauce.

Sprinkle the toasted seed mix evenly over the shakshuka, then scatter the chopped parsley and micro herbs on top for freshness and color.

Serve the skillet family-style with warm flatbreads or pita on the side and lemon wedges for squeezing. Break eggs into the sauce as you eat and use flatbread to scoop up sauce, seeds and herbs.