• Peel and thinly slice enough onion to measure ¾ cup [1½ cups]. 
• Scrape off any seeds from the roasted red peppers; thinly slice the peppers.

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and roasted red peppers, season with salt and pepper, and cook, stirring occasionally, until the onion softens and begins to caramelize, 8 to 10 minutes. Meanwhile, prepare the garlic.

• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp]. 

To the pan with the onion and peppers, stir in the garlic, shakshuka spice blend, and as much Marash chile as you like and cook until fragrant, about 1 minute. Add the tomatoes and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce thickens, 5 to 8 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Season to taste with salt and pepper.

With the back of a spoon, form 4 [8] wells in the sauce and crack an egg into each well. Cover and cook until the whites have set and the yolks are runny, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season lightly with salt and pepper. While the eggs are cooking, prepare the pita breads.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.

Transfer the shakshuka to individual bowls and garnish with the feta. Serve with the pita breads.