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Heat olive oil in a wide skillet. Sauté onion and peppers over medium heat for 8 minutes until softened and starting to sweeten.
Take time on the onion — a proper sauté base gives the sauce its sweetness and depth.
Add garlic and all spices. Cook for 1–2 minutes until the spices bloom and become fragrant.
Blooming spices in oil dramatically intensifies their flavour compared to adding them to liquid.
Pour in crushed tomatoes. Season with salt and simmer for 12–15 minutes, stirring occasionally, until sauce thickens.
Taste and adjust seasoning at this stage — the sauce forms the character of the whole dish.
Make 4 wells in the sauce with the back of a spoon. Crack an egg into each well.
Crack each egg into a small cup first to prevent broken yolks dropping into the sauce.
Cover the pan and cook on medium-low for 5–7 minutes until whites are fully set but yolks are still runny.
Check at 5 minutes — eggs continue cooking briefly after the pan leaves the heat.
Remove lid. Scatter crumbled feta and parsley over the top. Serve directly from the pan with crusty bread.
Shakshuka is a communal dish — bring the whole pan to the table and let everyone dig in.