Before starting, preheat your broiler to high. Wash and dry all produce.Heat Guide In Step 3 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp medium and 1 tbsp spicy! Core, then cut the peppers into 1/2-inch pieces. Peel, then chop the shallot. Peel, then mince or grate half the garlic. (NOTE: Keep remaining cloves whole for Step 5.) Roughly chop the parsley and spinach. Cut the bocconcini in half, then season with salt and pepper. Drain and rinse chickpeas.

Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add shakshuka spice blend and minced garlic. Cook, stirring often, until fragrant, 1 min.

Add chickpeas, crushed tomatoes, 1/2 tbsp chili garlic sauce and 1/4 cup water (dbl for 4 ppl) to the pan with peppers. (NOTE: Reference Heat Guide.) Stir together and bring up to a boil. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min. Stir in half the parsley and spinach. Stir until spinach wilts, 1 min. Season with salt and pepper.

Top shakshuka with bocconcini. Broil in the middle of the oven, until bocconcini melts, 3-4 min. (TIP: Keep an eye on the shakshuka so that it doesn't burn!) (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat, until bocconcini melts, 4-5 min.)

While shakshuka broils, cut the rolls into 1/4-inch slices, then arrange on a baking sheet. Brush over 1 tbsp oil (dbl for 4 ppl). When shakshuka is done, toast slices in the middle of the oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your slices so they don't burn!) When slices are toasted, carefully rub remaining whole garlic cloves over each slice.

Sprinkle over remaining parsley. Serve with toasted roll slices on the side to dip into the shakshuka.