Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook until the onion is translucent, about 5 minutes.

Add the garlic, paprika, cumin, coriander, and cayenne pepper and cook for 1 minute.

Add the diced tomatoes, salt, and black pepper and bring to a simmer. Cook until the sauce has thickened slightly, about 10 minutes.

Crack the eggs into the tomato sauce, spacing them out evenly. Cover the skillet and simmer until the whites are set but the yolks are still runny, about 5 minutes.

Sprinkle with parsley and serve hot with pita bread. Enjoy!

Note: Shakshuka is a versatile dish and you can adjust the spice level to your liking by adding more or less cayenne pepper. You can also add other vegetables such as zucchini, spinach or eggplant.