One of the infinite array of times people went "yo I think tomatoes and eggs would go together really well" and were right.

The peppers here are best if they’re a relatively thin-skinned type, rather than chunkier bell peppers. Bell peppers might want to be sliced thinner and cooked longer. The chickpeas allow this to be eaten as-is, but served with some kind of bread or toast is a good idea.

Shakshouka can be prepared a few ways, from entirely on the stove to under a grill. You want a wide, shallow pan so that you can thicken the tomato sauce pretty quickly, which gets this on the table reasonably fast. Non-stick works well here, but if you keep the heat conservative anything works. I’ve done this in cast iron with no real issues despite what people say about tomato affecting coatings, but your mileage may vary.