In a medium skillet over medium heat, warm a splash of olive oil. Sauté finely chopped onions and colorful bell peppers until softened, about 5 minutes.

Add diced tomatoes and a sprinkle of cumin and smoked paprika, stirring well. Allow the mixture to simmer for 10-15 minutes.

Create small wells in the simmering mixture and carefully crack fresh eggs into each well. Cover the skillet with a lid and poach for 5-7 minutes.

Toast slices of crusty bread until golden brown and crispy, usually about 3-5 minutes.

Place the golden toast on plates and spoon the shakshouka sauce with eggs over each slice.

Sprinkle fresh herbs and crumbled feta cheese over the shakshouka to finish.