Shakshuka / Caponata

I made arguably my best ever Shakshuka for breakfast. With the tiny amount left over, I styled it into a caponata-like pasta dish for dinner: I added some pickled peppers and black olives, tossed in some feta, and topped with EVOO and more peppers. Obviously a pretty far cry from a traditional caponata given the base spices, but it came out amazing.