Heat olive oil in a skillet over medium heat. Sauté chopped onion and diced bell pepper until softened, about 5-7 minutes. Add chopped tomatoes and spices, simmer for 10-15 minutes until thickened.

Create small wells in the bubbling sauce and crack 4 eggs into each well. Cover with a lid and cook for 6-8 minutes until egg whites are set and yolks remain runny.

Meanwhile, toast slices of bread until golden brown, about 3-4 minutes.

Remove skillet from heat and serve by placing toast on plates, spooning shakshouka sauce with poached eggs over each slice, and garnishing with fresh herbs, feta, or tahini.