Charred Pepper and Tomato Shakshuka

Mix. Heat olive oil in a big, deep skillet or straight-sided sauté pan over a high flame till shimmering. Tip in onion, red pepper, and chile and spread in an even layer. Cook, without moving, till vegetables on the bottom are deeply browned plus starting to char in spots, around 6 minutes. Mix and repeat. Carry on cooking till vegetables are fully softened and spottily charred, around another 4 minutes. Add garlic and cook, mixing, till softened and fragrant, around 30 seconds. Tip in paprika and cumin and cook, mixing, till fragrant, around 30 seconds. Promptly add tomatoes and mix well (see notes). Reduce heat to a bare simmer plus simmer for 10 minutes, next taste and add salt if it needs it with salt and pepper and mix in half of cilantro or parsley. Make a well near this perimeter of the pan plus break an egg directly in it using a big spoon. Spoon a little sauce over edges of egg white in order to partially submerge plus contain it, leaving yolk exposed. Repeat using leftover 5 eggs, working round pan as you go. Season eggs using a little salt, cover, reduce heat in order to lowest setting, plus heat till egg whites are barely set plus yolks are still runny, 5 to 8 minutes. Scatter with leftover cilantro or parsley, along using any of the if-you-like toppings. Eat at once with crusty bread.