This is a delicious, different middle-eastern egg dish with just a touch of spicy warmth that can be served for just about any meal, from breakfast & brunch through to a meatless dinner. You can always make it hotter by adding more chiles if you prefer. I found it in Bon Appetit magazine quite a number of years ago. The original recipe noted 4 servings, but it includes 6 eggs, so I'm not sure how that would work. The vegetable portion is just right for 4. So you can put in the number of eggs you prefer. This is also known as Chackchouka (pronounced shashouka). This version, which uses potatoes, seems to be a Tunisian version.