This delicious pepper stew hails from north africa and the middle east, and is full of comforting spices and deep tannic flavors.
Preheat the oven to 375 degrees Fahrenheit. Heat the olive oil in a large Dutch oven over medium low heat. Add the onions and sauté until softened and transparent, about 10 minutes, stirring every 2 to 3 minutes. Add the bell peppers and continue cooking until they soften slightly and are very fragrant, about 8 to 10 minutes, stirring every couple minutes.
Add garlic, stir, and cook until fragrant, about 3 to 5 minutes. Add the persimmons, tomato paste, paprika, aleppo pepper, coriander, and cumin and cook until the persimmons have softened and released their juices, about 6 to 8 minutes more.
Add the tomato sauce and bring the mixture to a boil. Reduce heat to medium low and continue cooking until the peppers soften, about 10 minutes.
Turn the heat off on the stovetop and add salt and black pepper to taste. Use the back of a spoon to create 5 wells in the top of the shakshuka, and crack an egg into each one.
Place the Dutch oven in the oven and bake until the whites are just barely set and the yolks are still jiggly, about 7 to 10 minutes. Keep a very close eye on it the last few minutes of cooking to make sure you don't overcook the eggs.
Remove it from the oven, top with with the fresh cilantro, and serve alongside the crusty bread.