In a large skillet, heat the olive oil over medium heat. Allow it to warm up for a minute or so.
Add the chopped onion and red bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent. Stir occasionally to prevent sticking.
Next, stir in the minced garlic and cook for another minute, until fragrant. Be careful not to let it burn.
Add the diced tomatoes, fire-roasted tomatoes, ground cumin, paprika, smoked paprika, chili powder, kosher salt, and crushed red pepper flakes to the skillet. Stir everything together, and let it simmer for about 10 minutes.
Once the sauce has thickened slightly, use a spoon to create small wells in the mixture. Gently crack the eggs into each well.
Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny.
Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese over the top. Let it warm slightly for a minute before removing from heat.
Garnish your Shakshuka with chopped cilantro or parsley and, if desired, some fresh avocado slices. Serve immediately with crusty bread for dipping. Enjoy!
