Sauté the Vegetables:
Heat the Bella Del Sol extra virgin olive oil in a large frying pan over medium heat.
Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
Add the diced bell peppers and continue to cook until they begin to soften, about 5-7 minutes.
Stir in the minced garlic and jalapeños, cooking for another 1-2 minutes until fragrant.

Spice it Up:
Add the ground cumin, paprika, coriander, and cayenne pepper to the pan, stirring to coat the vegetables with the spices.
Cook for about 1 minute to toast the spices and release their flavors.

Add the Tomatoes:
Pour in the crushed tomatoes (or diced fresh tomatoes) and stir to combine.
Season with salt and pepper to taste.
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

Create the Egg Wells:
Use the back of a spoon to make small wells in the sauce for the eggs.
Carefully crack an egg into each well, making sure the yolk remains intact.

Poach the Eggs:
Cover the frying pan with a lid and cook the eggs over low heat until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook for an additional 2-3 minutes.

Garnish and Serve:
Once the eggs are cooked to your liking, remove the pan from the heat.
Sprinkle the shakshuka with chopped parsley or cilantro and crumbled feta cheese, if using.
Serve the shakshuka directly from the pan with warm crusty bread or pita for dipping into the flavorful sauce.