Creating shakshuka is a straightforward process. Follow these steps to make a delicious, Moroccan-inspired shakshuka:

1. Heat the Olive Oil: In a large skillet or pan, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the chopped onion and red bell pepper to the pan. Cook for about 5 minutes until they are soft and the onion is translucent.
3. Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
4. Incorporate the Tomatoes: Pour in the canned tomatoes along with their juices. If using whole tomatoes, break them up with a spoon. Add the tomato paste and stir well.
5. Season the Sauce: Add salt, black pepper, paprika, cumin, coriander, and cayenne pepper (if using). Stir in the harissa paste for extra spice, if desired. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
6. Create Wells for the Eggs: Once the sauce has thickened, use a spoon to make small wells in the sauce. Crack an egg into each well, ensuring they are spread evenly across the pan.
7. Poach the Eggs: Reduce the heat to low, cover the pan with a lid, and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks remain runny.
8. Garnish and Serve: Remove the pan from heat. Sprinkle crumbled feta cheese over the top, if using. Garnish with freshly chopped cilantro or parsley. Serve immediately with crusty bread or pita.