Step 1

Heat oil in a 12" skillet over medium-high heat.

Step 2

Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.

Step 3

Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Step 4

Put tomatoes and their liquid into a medium bowl and crush with your hands or a wooden spoon.Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes.

Step 5

Season sauce with salt.

Step 6

Crack eggs over sauce so that eggs are evenly distributed across sauce's surface.

Step 7

Cover skillet and cook until yolks are just set, about 5 minutes.

Step 8

Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Step 9

Sprinkle shakshuka with feta and parsley and serve with Libyan bread, for dipping.