Michael Solomonov's Shakshuka

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1. 1Step 1: Heat ¼ cup of the olive oil over medium heat in a cast iron skillet large enough to hold 16 poached eggs. If you don't have a large enough skillet, use two pans and divide the ingredients evenly between them.
2. 2Step 2: Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt. Cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
3. 3Step 3: Add the tomato puree and sugar. Simmer until reduced by about a third, 10-12 minutes.
4. 4Step 4: Whisk in the remaining ¼ cup of olive oil.
5. 5Step 5: Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes.
6. 6Step 6: Top with Serrano chiles and cilantro. Serve immediately, right from the pan.