Preheat the oven to 425°F. On a rimmed baking sheet, toss the frozen shredded hash browns with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt. Spread the potatoes in an even layer and roast for 20 to 25 minutes, flipping once halfway through, until deep golden and crisp. Lower the oven to 350°F.

While the hash browns roast, heat the remaining 3 tablespoons olive oil in a large oven-safe skillet over medium heat. Add the yellow onion, red bell pepper, jalapeños, and celery along with the remaining 2 teaspoons salt, smoked paprika, cardamom, cinnamon, cayenne, oregano, cumin, and black pepper. Cook, stirring occasionally, until the vegetables are softened and the spices smell fragrant, about 10 to 12 minutes.

Stir in the garlic, fire-roasted tomatoes with their juices, tomato paste, Meyer lemon zest and juice, and sugar. Cook for 10 minutes, stirring frequently, until the sauce is thick and well combined. Add water a little at a time only if you want a brothier texture; the sauce should be like a hearty chili, not pasty.

Make 4 shallow wells in the sauce with the back of a spoon and crack 1 egg into each well. If you are using fewer eggs, make only as many wells as eggs.

Transfer the skillet to the 350°F oven and bake for 8 to 12 minutes, until the egg whites are set and the yolks are still slightly soft if you like them runny.

Spoon the shakshuka over the crispy hash browns and finish with fresh parsley and a crack of black pepper. Add sliced Hass avocado and toasted sourdough on the side if you like.