In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.

Stir in the minced garlic, cumin, and smoked paprika, and cook for an additional minute until fragrant.

Pour in the diced tomatoes with their juices, and season with salt and pepper. Simmer for about 10 minutes, allowing the sauce to thicken slightly.

Make four small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.

While the eggs are cooking, toast the slices of bread until golden brown.

To serve, place a slice of toast on a plate, spoon the shakshouka mixture over the top, and garnish with fresh herbs and feta cheese if desired.