1. Prepare the Vegetables:

• Chop the onions and peppers: Begin by chopping the onion and bell pepper into small pieces. Mince the garlic and set aside. If using fresh tomatoes, chop them into small chunks.

2. Cook the Base:

• Sauté the onion and pepper: Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.
• Add the garlic and spices: Stir in the minced garlic, ground cumin, paprika, coriander, and chili flakes (if using). Cook for another 1-2 minutes until the garlic is fragrant and the spices have toasted slightly.

3. Add the Tomatoes:

• Add the tomatoes: Stir in the diced tomatoes (with their juices, if using canned). If you’re using fresh tomatoes, you may need to add a splash of water or broth to create some sauce. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened. Season with salt and pepper to taste.

4. Make Wells for the Eggs:

• Create small wells in the sauce: Use the back of a spoon to make small indentations in the tomato sauce where you’ll crack the eggs. You should be able to make 4 small wells for the eggs.

5. Cook the Eggs:

• Add the eggs: Crack one egg into a small bowl and gently slide it into one of the wells in the tomato sauce. Repeat with the remaining eggs. Cover the pan with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer your eggs cooked more through, cook for a few more minutes until the yolks are your desired consistency.

6. Add the Feta Cheese:

• Sprinkle the feta: While the eggs are cooking, crumble the feta cheese over the top of the shakshuka. The heat from the sauce and eggs will soften the feta and make it slightly melty. If you prefer your feta to be more set, you can add it just before serving.

7. Garnish and Serve:

• Garnish: Once the eggs are cooked to your liking, remove the pan from the heat. Sprinkle fresh parsley or cilantro over the top for a burst of freshness and color.
• Serve: Serve the shakshuka hot with warm pita bread or crusty bread for dipping into the sauce and eggs. A side of yogurt or a drizzle of olive oil can also be added for extra creaminess.