First, finely chop the spring onion, ginger, parsley, garlic and chili. Remove seeds from peppers and cut into rings. Cut tomatoes into quarters.
Heat a large casserole with olive oil. Sauté the spring onion first.
Then add chili, parsley, garlic, ginger and peppers and sauté until peppers have some color. Add sugar.
Finally, fry tomatoes and VEGGY Hot+Spicy. Add peeled tomatoes and bring to a boil.
Add bay leaves, cloves and remaining sugar. Reduce heat and simmer gently with lid on for at least 60 minutes. It must not bubble too much or the sauce will boil away or burn.
The sauce is ready when it has thickened, does not taste like raw tomatoes, and the oil settles.
After about 45 minutes, finish cooking the shakshuka without the lid.
Season sauce to taste and remove spices.
Add eggs to the pot, do not scramble. Cook on medium heat with lid until eggs are waxy soft.
Sprinkle finely chopped parsley on top and serve the shakshuka in the pot.