Prepare the ingredients - Preheat oven to 375°F. Chop the onion and red pepper, mince the garlic and chop the kalamata olives. Crumble the feta cheese and chop the fresh parsley. Open the canned tomatoes and set aside. - Make sure all ingredients are prepped before you start cooking. This will ensure a smooth process and avoid overcooking the dish.

Saute the vegetables - Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook until they are soft and translucent, for about 5 minutes. Add the garlic, and cook for another 1-2 minutes, or until fragrant. - Don't overcook the vegetables, they should be soft but not mushy.

Make the sauce - Add the canned tomatoes, paprika, cumin, salt and black pepper to the skillet. Stir everything together and let the sauce simmer for 5-7 minutes. - Adjust the seasoning to taste. If you want a spicier shakshuka, add additional chili powder or cayenne pepper.

Add the eggs - Using a spoon, create 4 wells in the tomato mixture. Crack an egg into each well, being careful not to break the yolks. Season the eggs with salt and pepper. - Make sure the sauce is not too runny before adding the eggs. If it is, let it simmer for a few more minutes until the sauce thickens.

Finish cooking - Place the skillet in the preheated oven and bake for 8-12 minutes, or until the egg whites are set and the yolks are still runny. Remove the skillet from the oven. - Keep an eye on the shakshuka to make sure it doesn’t overcook and become dry.

Garnish and serve - Sprinkle the crumbled feta cheese, chopped kalamata olives and fresh parsley over the shakshuka. Serve hot, with crusty bread on the side. - Make sure to have bread on hand to soak up all the delicious sauce!