Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped onion and bell pepper, and cook until softened (about 5 minutes).

Stir in minced garlic, smoked paprika, ground cumin, red pepper flakes (if using), salt, and black pepper. Cook for 30 seconds to release the fragrant aromas.

Add crushed tomatoes, tomato paste, and remaining 1 tablespoon of olive oil to the skillet. Stir well to combine, then let the sauce simmer for 10 minutes, stirring occasionally.

While the sauce simmers, toast the sourdough bread slices until golden brown. Drizzle lightly with extra virgin olive oil.

In a separate nonstick skillet, heat a small amount of olive oil over medium heat. Sprinkle half of the crumbled feta into the pan. Crack two eggs directly into the skillet over the feta. Cook until the whites are set but the yolks are still runny (3-4 minutes). Repeat with the remaining feta and eggs.

Assemble the toast by spooning the shakshouka sauce generously over each slice of toasted bread. Top each piece with a fried egg.

Sprinkle the remaining crumbled feta and fresh parsley over the top. Drizzle with extra virgin olive oil before serving.