My standard shakshouka at home, this recipe reflects my love for all things cured, pickled, and funky with the classic Italian combo of anchovies, olives, and capers. The proportions may change (for example, this one has only one anchovy, a small handful of black olives, a small onion, a handful of capers, and a 14.5 oz can of diced tomatoes rather than the typical large can of whole due to how much I had left in what I had open and what I could get to in my cabinets), but the core taste is fairly consistent and always tasty. The particular proportions written here reflect the rough center of my range and what I could find online for the traditional proportions in shakshuka and sugo alla puttanesca, so vary as you will. Note that the optional chiles are there to add complexity more than heat, so I'd suggest cutting back on their quantity or replacing with something more mild (there are a lot of peppers less hot than the jalapeno that would work well) instead of cutting one out entirely if you want something less spicy.
Another variation that I quite enjoy is separating the whites from yolks so I can stir the whites into the sauce while it's cooking and then adding the yolks after I turn off the heat (or even to the bowl when plating). While separating the eggs is a pain, it ensures that I cook the whites fully while allowing the yolks to remain runny and preventing the burning of the bottom that can happen during the period when poaching the eggs makes it so I can't stir).
Note that a non-dairy version of this sugo alla puttanesca, possibly with less spice, also makes a great topping to cook your stuffed cabbage/holeshkes in, as well as meatballs.
I will also note that I found a version of "Shakshuka Puttanesca" at What Jew Wanna Eat when checking to see if it had been done before writing up my recipe here, but was not aware of it when formulating my rendition and use a significantly different recipe. —scott.finkelstein.5