Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and 1 bell pepper, sautéing for about 5-7 minutes until softened and translucent.

Stir in 2 cups of diced tomatoes along with 1 teaspoon of cumin and 1 teaspoon of paprika. Allow the sauce to simmer on medium-low heat for 10-12 minutes.

Create small wells in the sauce for the eggs. Crack 4 eggs into each well, cover, and cook for 6-8 minutes, until egg whites are set.

Toast 4 slices of bread in a toaster or broiler until golden-brown and crispy, about 3-5 minutes.

Place each slice of toast on a plate, spoon shakshouka sauce with eggs over the top, and garnish with fresh herbs and crumbled feta.

Serve immediately for the best flavor and texture.