3 large red peppers
3 tablespoons olive oil
4 cups diced winter vegetables, such as carrots and/or butternut squash and turnips or kohlrabi (cabbage turnip/German turnip)
Salt and pepper
1 large onion, chopped
1 bulb peeled garlic, 7 or 8 cloves, sliced or chopped
3 tablespoons za'atar, homemade (¼ cup sumac, ¼ cup toasted sesame seeds, 2 tablespoons dried oregano, 2 tablespoons dried thyme, 2 tablespoons ground cumin, 1 tablespoon ground coriander and 1 tablespoon Urfa chili; see Tip) or store-bought
2 tablespoons pimenton/smoked sweet paprika
2 tablespoons harissa or 1 tablespoon Calabrian chili paste (optional), for extra spicy
One 28-ounce can Italian diced tomatoes or plum tomatoes and juices, hand crushed
2 cups passata or crushed tomatoes
A splash of white wine vinegar or lemon juice
8 to 10 eggs
Chopped parsley and dill, about ½ cup
Charred sourdough or rustic white bread
1 halved garlic clove, for rubbing bread
EVOO, for drizzling
Flaky sea salt
Preheat broiler and char the peppers all over. Place in bowl, cover and cool, then peel and seed and dice. If you have gas burners, peppers can be charred over the open flames on burners.
Preheat the oven to 375°F, with rack in the center.
Heat a large cast-iron skillet over medium-high heat, add oil, 3 turns of the pan, and sweat winter vegetables with salt and pepper 7 to 8 minutes.
Add onions and cook a few minutes more. Add garlic, roasted red peppers, za'atar, paprika and chili paste (if using) and stir. Add the tomatoes and vinegar or lemon juice, reduce heat and simmer 20 minutes. Make 8 to 10 nests in the vegetable and tomato sauce mixture and add eggs to the holes. Bake 8 to 10 minutes for runny eggs and top with herbs.
Char bread while mixture is in oven and top with a rub of garlic, EVOO and salt.