The recipe is adapted from the cookbook "Mediterranean Hot", which is apparently out of print, but you can get used for a penny plus shipping at that link on Amazon. Of course, there are also a million other recipes for it out there. If you can, try not to substitute the Aleppo pepper because it's a distinctive flavor. Buy it from one of the big online retailers and then use in soups and other dishes for an interesting kick.
3 Tablespoons olive oil
1 cup chopped onion
2 red bell peppers, seeded and cut into strips
2 mild green chile peppers, like cubanelles or poblanos, seeded and cut into strips
4 jalapeños, seeded and cut into strips
2 cups of fresh pulp from grated tomatoes (halve the tomato and grate the cut end against a box grater) or 28-oz. can of crushed tomatoes
2-4 teaspoons of Aleppo pepper (or cayenne, if you must)
In a large, heavy skillet, warm the olive oil over medium heat and sauté the onions and peppers until soft, about 6 minutes. Add the tomatoes and cook until the mixture just begins to thicken, about 8 minutes. Add the Aleppo pepper and salt, to taste. Lower the heat to medium low.
Break one egg at a time into a cup or small bowl and and slide it into the skillet while the tomato and pepper mixture is simmering. Cook for another 8 minutes, spooning sauce over the eggs, until they are set. Sprinkle with freshly ground black pepper and serve with crusty bread.
- Chakchouka: Own photo