Chickpea Shakshuka with Baked Eggs

Heat the olive oil in a large deep skillet or shallow pot over medium heat until it shimmers slightly.
Add the diced onion and bell pepper and cook, stirring occasionally, for 6-7 minutes until softened and the onion turns translucent.
Stir in the garlic, smoked paprika, cumin, and red pepper flakes and cook for 30-60 seconds until very fragrant; watch closely so the spices toast but do not scorch.
Pour in the crushed tomatoes, add the chickpeas, salt, and black pepper, and stir to combine.
Bring the sauce to a gentle simmer, then reduce heat to medium-low and cook uncovered for 12-15 minutes, stirring occasionally, until the sauce has thickened and no longer looks watery.
Taste the sauce and adjust salt as needed; it should taste bold since the eggs added next are unsalted.
Using the back of a spoon, make 5 small wells in the surface of the sauce, spacing them evenly around the pan.
Crack one egg into each well directly over the sauce.
Cover the pan with a lid and cook over medium-low heat for 6-8 minutes, checking at 6 minutes, until the egg whites are fully set and opaque but the yolks are still slightly jiggly in the center.
Remove from heat immediately once the whites are set; overcooking will turn the yolks chalky and hard.
Sprinkle crumbled feta over the top if using, along with the fresh parsley.
Serve straight from the pan with warm crusty bread or pita for scooping.