Heat up a 12-inch skillet over medium-high heat. 

Pour in a generous amount of oil, enough to sauté the onions and chiles. Cook these two ingredients until they become soft and turn golden brown in color, which usually takes about six minutes of stirring occasionally. 

Add the minced garlic, cumin, and paprika to the skillet. Keep stirring the mixture until the garlic has become very soft and fragrant, which usually takes about two more minutes.

In a separate bowl, crush the tomatoes and mix them together with their juices. Add this mixture to the skillet, stirring well to incorporate all the ingredients. 

Add half a cup of water to the skillet and adjust the heat to a medium setting. Simmer the tomato sauce while stirring occasionally until it thickens slightly, usually about 15 minutes.

Once the tomato sauce has thickened, add salt to taste. 

Gently crack the eggs over the surface of the tomato sauce, spacing them out evenly so that they are immersed in the sauce. Cover the skillet with a lid, keeping a close eye on the eggs as they cook. 

Cook the eggs until the yolks are set to the desired preference, which is typically around five minutes.

Using a spoon, carefully spoon the tomato sauce over the egg whites, taking care not to disturb the yolk. 

Garnish the shakshuka with crumbled feta cheese and freshly chopped parsley.

Cut the pita bread into wedges, and serve them alongside the shakshuka.