For the shakshuka mortar spices, roast. Let the onion and garlic color well in oil. Add chopped tomatoes and peppers, tomato paste and spices.
Sauté briefly, deglaze with wine. Add a little water and let it simmer. Add the parsley cut into small pieces. Form cavities and let the eggs slide in one by one.
Poach for 10-12 minutes at reduced heat. If you don’t like the yolks soft, you can close the lid. The liquid should have pretty much evaporated.