Heat the Olive oil in a large, heavy skillet over medium heat.
Add the chopped Onion and diced Red bell pepper and sauté until softened and beginning to caramelize, about 5–7 minutes.
Stir in minced Garlic and cook for about 1 minute until fragrant.
Add the Tomato paste and cook, stirring, for 1–2 minutes to deepen its flavor.
Sprinkle in Ground cumin, Sweet paprika and Chili flakes, stirring for 30 seconds to bloom the spices.
Pour in the Canned crushed tomatoes, season with Fine sea salt and Ground black pepper, bring to a gentle simmer and cook until the sauce thickens slightly, about 10–15 minutes. Adjust seasoning to taste.
Make small wells in the simmering sauce and crack the Eggs into the wells, spacing them evenly.
Cover the skillet and cook until the egg whites are set but the yolks remain runny, about 6–8 minutes (cook longer if you prefer firmer yolks).
Scatter chopped Fresh cilantro and Fresh parsley over the top for brightness.
Serve the shakshuka straight from the skillet with warm Pita bread for dipping and scooping.
