Preheat your oven’s broiler to high. Place whole red peppers on a baking sheet.

Broil the peppers, turning every 5 minutes, until the skins are charred and blistered all over (about 15-20 minutes).

Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.

Once cool enough to handle, peel the blackened skins off the peppers, roughly chop them, and set aside.

Heat 2 tablespoons of olive oil over medium heat in a large skillet, then add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Add cumin, smoked paprika, and chili flakes to the skillet, stirring for 30 seconds to lightly toast the spices.

Add the canned tomatoes (crush them with your spoon) and the roasted peppers to the skillet. Simmer gently over medium-low heat, stirring occasionally, for 8-10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Make small wells in the sauce and crack the eggs directly into them. Cover the skillet with a lid and reduce heat to low.

Cook the eggs until the whites are set but the yolks remain runny, about 7-10 minutes.

Sprinkle crumbled feta cheese over the shakshuka and scatter fresh parsley or cilantro on top. Serve immediately.