Instructions:

1. Sauté onions and bell peppers
   Step 1:

   Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers. Sauté until the vegetables are softened and lightly browned.
2. Add garlic and spices
   Step 2:

   Stir in minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute until the spices are fragrant.
3. Add crushed tomatoes and water
   Step 3:

   Pour in the crushed tomatoes and water. Stir well and bring the mixture to a simmer. Cook for about 10 minutes until the sauce thickens slightly.
4. Create wells and add eggs
   Step 4:

   Using the back of a spoon, make small wells in the sauce. Crack the eggs into each well. Season the eggs with salt and pepper to taste.
5. Cook the eggs
   Step 5:

   Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
6. Serve the Shakshuka
   Step 6:

   Sprinkle the chopped parsley and crumbled feta cheese over the Shakshuka. Serve the dish hot with crusty bread for dipping.