Preheat your oven to 190*C.
In a cast iron skillet, add your olive oil. Chop your onion and red bell pepper and add to the pan. Cook them over a medium heat until they have softened.
Add your chopped garlic and cook for a further 2 minutes. Sprinkle cumin, chilli powder and paprika into the pan. Stir in your tomato puree and cook for a couple more minutes until the paste starts to separate.
Add your chopped tomatoes and a splash of water to make the mixture thinner if necessary.
Let the sauce simmer uncovered for 10 minutes, stirring occasionally until the sauces has reduced. Add salt and pepper to taste.
Make 2 wells in the sauce and crack your eggs into them. Then transfer the skillet to the oven to cook uncovered. Leave in the oven for 5-10 minutes or until the yolk is to your liking and the whites have set.
Take out, sprinkle some coriander and crushed feta on your shakshuka. Enjoy with a bread of your choice!