Heat olive oil in a large skillet over medium heat until it shimmers and begins to gently ripple.
Add chopped onion and bell pepper to the skillet. Sauté, stirring occasionally, until they soften and become fragrant, about 8 minutes. The vegetables should be tender but not browned, and you’ll notice a sweet aroma filling the air.
Stir in minced garlic and cook for another minute until it becomes fragrant and slightly golden, releasing a warm aroma.
Add canned tomatoes along with cumin, smoked paprika, and chili flakes. Stir everything together, breaking up the tomatoes slightly with your spoon. Let it simmer gently until the sauce thickens, about 10 minutes. The mixture should be bubbling and fragrant, with a deep red color.
Make small wells in the thickened sauce using the back of your spoon. Gently crack eggs into each well, spacing them evenly across the skillet. Cover with a lid or foil to help the eggs cook evenly.
Cook uncovered until the egg whites are just set but yolks remain runny, about 4–6 minutes. You’ll hear the gentle bubbling of the sauce and see the whites turn opaque while the yolks stay bright and glossy.
Remove the skillet from heat and sprinkle crumbled feta over the top. Add freshly chopped cilantro or parsley for a burst of herbal freshness.
Serve the shakshuka hot directly from the skillet, with crusty bread on the side for dipping and scooping up the flavorful sauce and runny eggs.
