Shakshuka makes a good dinner and a fabulous brunch or breakfast too. If you want to get a head start, you can make the sauce well ahead of time and just reheat it to a simmer before dropping the eggs in.
Heat olive oil over medium heat in a heavy 12-inch frying pan with tall sides and a lid (which you'll use later). Add onion and red bell pepper along with a good pinch of the salt and some freshly ground black pepper and cook, stirring occasionally, for about 5 minutes, until somewhat tender. Add garlic, cumin, paprika and pepper flakes and cook, stirring frequently, two minutes more. Add tomatoes and remaining salt and simmer until slightly thickened, about 15 minutes. Stir in feta.
Reduce heat to medium-low and, working one at a time, use a spoon to make a small well for each egg and crack egg into it. Cover pan and simmer for 10-15 minutes, until whites are set.* Remove from heat and sprinkle with parsley and more salt and pepper. Serve with crusty bread or pita.