5–6 large fresh eggs
2 tbsp extra virgin olive oil
1 large yellow onion, diced
1 large red bell pepper, chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 can (28 oz) whole peeled San Marzano tomatoes (crushed by hand, for authentic shakshuka sauce)
1/2 cup Greek feta cheese, crumbled
2 tbsp fresh chopped parsley, for garnish
1 cup Thick crusty sourdough or challah bread for dipping