In a large skillet over medium-high heat, add the olive oil and heat until shimmering then add the onion and saute until begining to caramelize, about 20 minutes.
Stir in the sweet bell pepper and saute until tender, then add the minced garlic. Stir until the garlic is fragrant. Season with salt, to taste.
Add the roasted tomatoes and saute until they start to lose their moisture. Then stir in the onion powder, garlic powder, cayenne and paprika.
Then stir in the cumin, chile powder, parsley and once again season with salt, to taste.
Use the back of the spoon to flatten the surface of the shakshuka and then create small divots, the size of the back of the spoon. Crack an egg into each divot.
OVEN: Bake at 400 F for 10-12 minutes, until the egg whites have set.
STOVE-TOP: Place a lid over the shakshuka and steam the egg whites for 10-12 minutes, until the whites have set.
Top with fresh crumbled feta and parsley. Sprinkle a pinch of cayenne pepper onto each egg yolk. Serve with warmed pita and cucumber salad. Enjoy!