Warm a splash of olive oil in a skillet over medium heat. Sauté finely chopped onions and diced bell peppers for 5-7 minutes until soft and fragrant.

Add diced tomatoes along with cumin and paprika, stirring well to combine. Let this mixture bubble gently, creating the Shakshouka sauce base.

Reduce heat to a low simmer and cook for an additional 10-12 minutes, stirring occasionally. Taste and adjust seasoning if necessary.

Create wells in the sauce using the back of a spoon. Crack fresh eggs into each well, cover with a lid, and cook for 5-7 minutes until the whites are set and yolks are runny or to your desired doneness.

While the eggs poach, toast slices of bread until golden and crispy for 3-5 minutes.

Remove the skillet from heat. Place toasted bread on plates and generously spoon the shakshouka sauce over each piece. Carefully place poached eggs on top.

Sprinkle with fresh herbs and crumbled feta cheese, and drizzle tahini if desired.