Modified from: https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

*May need 3+ large pans*
1. Thinly slice onions, bell peppers and garlic. Coarsely chop the canned tomatoes.
2. Add the onions and bell peppers to a pan and fry until soft (about 20 minutes).
3. When the onions are ready, add the garlic and cook until tender (a couple minutes).
4. Stir in cumin, paprika, and cayenne.
5. Add tomatoes, salt and pepper. Simmer until tomatoes have thickened (about 10 minutes maybe). Taste and add more seasoning accordingly.
6. Using a wooden spoon, make a little hole in the sauce and crack a raw egg into it. Do so with all eggs, spacing them 2 inches apart. Cover with a pan lid until eggs are somewhat hard and the egg whites have become white.

Serve from the pan with bread/pita so people can wipe their plates. Feta on the side so people can add on top as desired.