Stovetop Shakshuka with Feta
Heat olive oil in a wide skillet over medium heat. Cook onion and red pepper until soft, about 8 minutes. Add garlic, cumin, paprika, and cayenne; cook 1 minute until fragrant.
Add crushed tomatoes with their juices; season with salt and simmer over medium heat for 12 minutes until sauce thickens and oil separates on the surface.
Use a spoon to make 8 wells in the sauce. Crack an egg into each well, cover the pan, and cook over low heat for 5–7 minutes until whites are set but yolks remain runny.
Scatter feta and parsley over the top and serve directly from the pan with crusty bread.