Heat a large 4 quart skillet with 2-inch deep sides over medium-high heat. Add olive oil, and when hot, the onions. When onions are soft and translucent, add red pepper and poblano; continue to sauté for 4 minutes or so. Add garlic and sauté 1 minute more. Next, stir in canned chilies and tomatoes with their juice, crushing each whole tomato with your hand as you go. Stir in sea salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer 20 minutes, stirring occasionally.

Add rice wine vinegar, feta, parsley, and chives. Check salt levels and adjust as needed.

Edge heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshouka by dipping it into the stew and giving it a careful tip. Repeat for each egg. Add a pinch of sea salt to each egg. Cover and allow eggs to poach 6 - 8 minutes –– just until the whites have set up.