In a large, oven-safe skillet, heat olive oil over medium heat. Add chopped onions and diced bell peppers. Saut until vegetables are softened.
Stir in minced garlic, ground cumin, ground paprika, ground coriander, and cayenne pepper. Cook for an additional 1-2 minutes until the spices become fragrant.
Pour in the crushed tomatoes and season with salt and pepper. Simmer the mixture for about 10-15 minutes until it thickens.
Make small wells in the tomato mixture and carefully crack the eggs into the wells. Cover the skillet and let the eggs poach for 7-10 minutes or until the whites are set but the yolks are still runny.
Sprinkle fresh parsley or cilantro over the Shakshuka. Optionally, crumble feta cheese or goat cheese on top for added creaminess.
Place the skillet on the table and let everyone dip into this flavorful dish with crusty bread or pita.
