In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Next, add the red bell pepper and cook for an additional 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, allowing the flavors to meld.
Add both the diced tomatoes and fire roasted tomatoes to the skillet. Stir in the ground cumin, paprika, smoked paprika, chili powder, kosher salt, and crushed red pepper flakes. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, until it thickens slightly and the flavors develop.
Using the back of a spoon, create small wells in the tomato sauce. Crack the eggs one at a time into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook a little longer.
Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese and chopped cilantro or parsley over the top. If you’d like, add some slices of avocado for a creamy contrast and a sprinkle of extra crushed red pepper flakes for heat.
Serve the shakshuka straight from the skillet with slices of crusty bread on the side for dipping. Enjoy the vibrant dish while it’s warm, soaking up all those delicious flavors.
