Heat oil in your pot over medium heat. Once hot, add the poblano and red bell peppers and onions, stir to coat, and cook for 5 minutes or until beginning to brown, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.
Add the tomatoes and their juices. Reduce heat and simmer for 10 minutes to allow the mixture to thicken.
Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites have set and the yolk is to your prefered consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.
Season to taste. Serve immediately with feta cheese, chopped parsley, and a few slices of crusty bread.
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