Josh Katz’s recipe for shakshuka

This north African tomato and pepper stew with eggs is traditionally eaten for breakfast, but it makes a warming vegetarian dinner, too, says the chef-owner of Berber & Q Shakshuka means “a mixture” in Tunisian Arabic. I was first introduced to shakshuka by some Israeli travellers I met in Australia many moons ago. This recipe is as good on a cold night as it is for breakfast.(Serves 4)
For the shakshuka:
2 tbsp olive oil
1 onion, peeled and finely chopped
2 garlic cloves, finely