Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté one chopped onion and one diced bell pepper until softened, about 5-7 minutes.

Stir in 2 cups of diced tomatoes and your warm spices, like cumin and paprika. Reduce heat to low and let it simmer for 10-15 minutes.

Create small wells in the tomato mixture and crack 4 eggs into each well. Cover the skillet and let it cook for 5-7 minutes until egg whites are set.

Toast your bread until golden brown, about 3-5 minutes.

Serve the Shakshouka directly from the skillet over the toast and garnish with fresh herbs, feta, and tahini if desired.