Sauté the veggies. Heat the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, cumin, paprika, salt, crushed red pepper flakes and sauté for 2 minutes, stirring frequently.

Simmer. Carefully add the tomatoes with their juices (be careful, the juices may sputter) and stir to combine, using a wooden spoon to gently break the tomatoes apart into small pieces as you stir. Continue cooking until the sauce reaches a simmer, then reduce the heat to medium-low to maintain a low simmer for 5-10 minutes or until the sauce has slightly thickened. Give the sauce a taste and season with salt and pepper as needed.

Cook the eggs. Use the spoon to create 6 small wells in the sauce and gently crack the eggs and add them to each well. Sprinkle half of the feta evenly over the mixture. Cover the pan with a lid and cook until the egg whites are set, about 3-4 minutes for runny yolks or 5-6 minutes for jammy yolks.

Finish and serve. Uncover and sprinkle the remaining feta over the shakshuka, along with lots of chopped cilantro. Serve warm with toasted bread and enjoy!