How to Make It
Heat olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add onion, red bell pepper, and jalapeño peppers.
Cook, stirring, until softened, about 10 minutes. Add tomato paste, garlic cloves, sweet paprika, ground cumin, salt, caraway or fennel seeds, and cayenne pepper.
Cook until fragrant, 1 to 2 minutes. Stir in canned diced tomatoes.
Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add salt to taste.
Make 6 depressions in the sauce and drop 6 large eggs into them.
Cover the skillet and simmer until the eggs are cooked as desired, 6 to 10 minutes. Serve with crusty bread, chopped parsley or cilantro, or zhug, and crumbled feta cheese (optional).
Excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.