Shakshuka is a perfectly easy brunch dish, but serving it with a hunk of bread to soak up every bit of the runny yolks and savory sauce can turn it into a satisfying dinner for weeknights, too. Don’t omit the anchovies--they’ll give your shakshuka nutty, savory flavor without making it fishy at all, we promise. Add the cheese right when the shakshuka comes out of the June to ensure it gets as melty as possible. Jalapeños can vary in spiciness, so use the seeds and ribs of the pepper judiciously to adjust the spice level to your preference.