For a kick of salty flavor, sprinkle feta over the shakshuka as soon as you pull it out of the oven.
- Heat the olive oil in a 10-inch skillet with a lid over medium-high heat. When the oil is shimmering, add the onion and garlic and cook until the onion is slightly softened, about 5 minutes. Add all the bell pepper noodles, season with salt and pepper, and cook for 5 minutes or until softened.
- Add the tomato paste and stir to combine. Add the chili powder, cumin, paprika, and cayenne and cook for 2 minutes to allow the flavors to develop. Add the diced tomatoes and their juices and cook until the liquid begins to reduce and thicken, 5 to 7 minutes. Taste and adjust the seasoning to your preferences.
- Create six cavities in the tomato mixture with a spoon. Crack one egg into each cavity, cover the pan, and simmer until the eggs are just set, 5 to 7 minutes.
- Garnish with the parsley and serve.
Excerpted from “Inspiralize Everything,” copyright © 2016 by Ali Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.