In a large sauté or cast iron pan, heat 2 tablespoons olive oil over medium heat and sauté your onion and pepper for 3-4 minutes or until slightly soft. Add in garlic, anchovies, capers and olives and sauté for 1 more minute. Anchovies should melt into the other ingredients.

Then add red pepper flakes and stir. Then in the tomatoes and lemon juice and zest and simmer uncovered until thick, about 10-15 minutes.

Crack eggs one at a time into a ramekin and gently pour each one into the an egg sized hole you make in the shakshuka, evenly spaced around the pan. This method helps the eggs keep their shape. Cover with foil and cook for 5-7 more minutes just until the egg whites are set. Cook longer if you want the yolks set too.

Dollop with ricotta cheese, garnish with parsley and serve with crusty bread!