Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until softened and fragrant, stirring occasionally for even cooking.
Stir in minced garlic and diced bell peppers, cooking for another 3-4 minutes until peppers begin to soften slightly. This aromatic base builds flavor that carries through the entire dish.
Add tomato paste and cook for 1-2 minutes, stirring constantly to caramelize slightly and deepen the tomato flavor. Season with cumin, paprika, cinnamon, cayenne, salt, and black pepper, mixing thoroughly.
Pour in crushed tomatoes and vegetable broth, stirring well to combine all the spiced shakshuka ingredients evenly throughout the sauce. Bring to a gentle simmer and let it bubble for 10-12 minutes until the sauce thickens slightly.
Create six small wells in the sauce and gently crack eggs into each well, spacing them evenly. Cover the skillet and cook for 6-8 minutes until egg whites are set but yolks remain runny.
Remove from heat and garnish the easy cozy fall spiced shakshuka recipe with fresh cilantro and crumbled feta cheese. The warmth will continue cooking the eggs slightly after removing from heat, achieving perfect doneness.