Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Add a diced yellow onion and sauté until translucent, about 2 minutes.

Stir in 2 minced garlic cloves and 1 chopped red bell pepper. Cook until the bell pepper starts to brown slightly, about 3-4 minutes.

Incorporate 1 cup of pumpkin puree and a 14-ounce can of fire-roasted tomatoes. Sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and optional crushed red pepper flakes. Let simmer for 2-3 minutes.

Season with salt and pepper to taste, then create six shallow wells in the sauce for the eggs.

Crack a large egg into each well. Cover the skillet and cook for about 8 minutes until the egg whites are set but yolks are runny.

Remove from heat and sprinkle fresh parsley over the shakshuka. Serve immediately with crusty bread.