Finely mince your garlic, dice your onion, and dice your red bell pepper.

Add oil to a pan over medium heat and add your garlic, onions, and bell peppers. Cook until the vegetables are slightly softened and fragrant.

Add paprika, cumin, and chili oil, stirring until the spices toast and become aromatic.

Pour in the crushed tomatoes, season with salt and black pepper, and bring everything to a gentle simmer.

Using a spoon, make small wells in the tomato mixture and carefully crack an egg into each well.

Cover the pan and cook until the egg whites are set and the yolks are cooked to your liking.

Serve your shakshuka hot and optionally garnish with feta, more chili oil, and cilantro.