Finely chop the yellow onion, dice the red bell pepper, and finely chop the jalapeño (remove seeds for less heat). Mince the garlic and set all aside.

Heat a 10-12 inch heavy skillet or sauté pan over medium heat. Add 3 tbsp olive oil. When the oil shimmers, add the chopped onion and a pinch of salt. Sauté 6–8 minutes, stirring occasionally, until the onion is soft and translucent.

Add the diced red bell pepper and chopped jalapeño to the pan. Continue to cook 5–7 minutes until the peppers soften and begin to brown at the edges.

Stir in the minced garlic and cook 30–45 seconds until fragrant, being careful not to let it burn.

Add the ground cumin, smoked paprika, ground coriander and crushed red pepper flakes. Toast the spices with the vegetables 30–45 seconds, stirring constantly, until they are aromatic.

Add the tomato paste and cook 1–2 minutes, stirring, to deepen its flavor.

Pour in the crushed canned tomatoes and the 1/2 cup vegetable stock (or water). Break up any large tomato pieces with your spoon if needed. Stir to combine.

Add the brown sugar (or maple syrup), 1 1/4 tsp salt and 1/2 tsp black pepper. Bring the sauce to a gentle simmer, reduce heat to medium-low and cook uncovered 12–18 minutes, stirring occasionally, until the sauce thickens and flavors concentrate.

Taste and adjust seasoning: add up to another 1/4–1/2 tsp salt if needed, and stir in 1 tbsp lemon juice and 1/4 cup chopped cilantro or parsley. Keep sauce at a gentle simmer with shallow wells for eggs.

Toppings & Finishing

If using seeds: while the sauce simmers, toast 1/4 cup mixed seeds in a small dry skillet over medium heat 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a bowl and set aside to cool.

Once the sauce has thickened, make four shallow wells in the sauce with the back of a spoon. Crack one egg into a small bowl and gently slide it into a well; repeat with remaining eggs. If using a vegan egg substitute, prepare according to package instructions and add to wells.

Cover the skillet with a lid and cook over low to medium-low heat 6–10 minutes for runny yolks, or 10–14 minutes for firmer yolks. Check after 6 minutes to monitor doneness. If you prefer, place the skillet under a preheated broiler (careful with handles) for 1–2 minutes to set tops—watch closely to avoid overcooking.

When eggs are set to your liking, remove pan from heat. Sprinkle the toasted seed mix evenly over the dish, crumble the vegan feta (if using) and scatter micro herbs on top. Drizzle 1 tsp olive oil and finish with 1/4 tsp freshly ground black pepper.

To Serve

Warm the flatbreads: reheat in a dry skillet for 30–60 seconds per side over medium heat, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Transfer the shakshuka skillet to the table or spoon portions onto plates. Serve each portion with a warm flatbread and a lemon wedge for squeezing over. Encourage tearing the yolks and scooping sauce with bread.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat; if reheating eggs, you may want to remove them and warm the sauce separately.