In a large skillet on medium-high heat, add the olive oil. Add the sausages and cook for 5-7 minutes.
Add the onion to the skillet and cook for 5 minutes.
Add the garlic and cook for 2 minutes. Then add the tomato paste and caramelize for 2-3 minutes.
Add the spices, tomatoes, and bell pepper to the skillet and stir. Once it is simmering, reduce the heat to low, cover with a lid and cook for 20 minutes.
After 20 minutes, reserve ⅔ of the shakshuka and divide into two containers.
With the remaining ⅓ of the shakshuka still in the pan, use a large spoon to create four to six small wells. Crack an egg into each well. Cover the skillet with a lid for 5 minutes, or until the eggs are done to your liking.
Once done, garnish with chopped parsley, chopped cilantro and crumbled feta. Serve with a side of bread or pita chips, and enjoy!
