Heat oil in a 8" skillet over medium-high heat. Add peppers and onions and cook until onions are softened, about 5 minutes. Add garlic, cumin, red pepper, a pinch of salt, and cook for an additional 2-3 minutes, stirring often.

Crush the tomatoes with your hands as you're adding it to the skillet. Add the remaining tomato juice from the can. Lower the heat to medium-low and let simmer until sauce thickens, about 15-20 minutes. If the sauce starts to get too thick, you can add about 1/4 cup of water.

Crack eggs over the sauce so that it is evenly distributed. Cover and let cook until the yolks are just set, about 4-5 minutes.

Sprinkle the shakshuka with the crumbled feta cheese and parsley and serve immediately with bread.