​1. Preheat the Cast Iron Skillet:
   - Place your cast iron skillet on the stove over medium heat. Add olive oil and let it heat up.

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2. Sauté Aromatics:
   - Add chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
   - Stir in minced garlic and cook for another minute until fragrant.

 

3. Add Peppers and Spices:
   - Add diced red and yellow bell peppers to the skillet. Sauté until they begin to soften, about       3-4 minutes.
   - Stir in ground cumin, ground paprika, and cayenne pepper. Mix well to coat the vegetables ,       with the spices.

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4. Simmer with Tomatoes:
   - Pour in the crushed tomatoes and season with salt and pepper. Stir the mixture, ensuring           the spices are well incorporated.
   - Let the sauce simmer for 10-15 minutes over medium-low heat until it thickens slightly.

5. Make Wells for Eggs:
   - Create small wells in the sauce using a spoon. Gently crack the eggs into the wells. Cover           the skillet and let it simmer for 8-10 minutes, or until the egg whites are set, but the yolks             are still runny. Adjust the cooking time based on how you prefer your eggs.

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6. Garnish and Serve:
   - Garnish the shakshuka with chopped fresh parsley.
   - Optionally, sprinkle crumbled feta cheese over the top for an extra burst of flavor.
   - Serve the shakshuka directly from the cast iron skillet, family-style, with crusty bread on the         side for dipping and scooping up the delicious sauce and eggs.

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7. Enjoy:
   - Enjoy your flavorful and hearty shakshuka straight from the cast iron skillet, perfect for a               satisfying breakfast, brunch, or dinner!