Put a skillet or a frying pan over medium heat.
Add olive oil and butter.
Add the onion and garlic then let cook for about 3 minutes or until the onion becomes translucent, then add the peppers(Anaheim, the red and yellow bell peppers).
Add the chopped parsley and cilantro.
Season with salt and pepper.
Add ginger, turmeric, paprika, cumin and the crushed red pepper (optional).
Let everything cook for about 5 to 10 minutes or until the peppers are softened.
Add the grated tomatoes and let cook for 5 minutes or until the sauce is reduced.
Crack the eggs in a bowl and add a pinch of salt.
Quickly mix to just break the egg yolks.
Pour the eggs over the vegetables and reduce the heat to low.
Let the eggs cook on low for 3 to 5 minutes.
Turn off the heat.
Serve Shakshuka with your favorite type of bread.