Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until softened and translucent. The aromatics build the foundation for everything that follows, so don't rush this step—it sets the stage for the complex flavor profile ahead.

Stir in minced garlic and cook for 30 seconds until fragrant. Add both red and yellow bell peppers, cooking for 6–7 minutes until they soften slightly but retain their vibrant color. This combination of fresh summer peppers creates a naturally sweet base that balances the warm spices beautifully.

Add cumin, paprika, coriander, and cayenne pepper to the skillet, stirring constantly for about 1 minute. This blooms the spices and intensifies their flavors significantly. Pour in the crushed tomatoes and stir well, then reduce heat to medium-low and simmer for 8–10 minutes uncovered until the sauce thickens slightly.

Season the tomato sauce with salt and pepper to taste. Make a small well in the sauce with the back of a spoon for each egg. Gently crack all 8 eggs directly into the sauce, spacing them evenly around the skillet—this summer shakshuka crowd dinner takes shape beautifully as the eggs nestle into the sauce.

Cover the skillet and cook for 6–8 minutes until the egg whites set but the yolks remain runny. Check one egg by gently poking it—you want it to feel barely set on top. Remove from heat and scatter fresh cilantro and crumbled feta cheese over the top before serving immediately.