Preheat oven to 375°F.

Heat olive oil in a 12-inch skillet over medium-high heat.

Add chopped Anaheim chiles (or jalapenos) and chopped yellow onion to the skillet.

Cook, stirring occasionally, until the vegetables are soft and golden brown (about 6 minutes).

Add crushed and sliced garlic, ground cumin, and paprika to the skillet.

Cook, stirring frequently, until the garlic is soft (about 2 more minutes).

Pour plum tomatoes (with slightly drained juices) into a medium bowl and crush them.

Add the crushed tomatoes and their liquid to the skillet, along with 1/2 cup water.

Reduce heat to medium and simmer, stirring occasionally, until the sauce has thickened slightly (about 10-15 minutes).

Season the sauce with kosher salt to taste and crumble in some feta cheese.

Crack eggs over the sauce, distributing them evenly across the surface (create small wells for them if needed).

Season the eggs with salt and pepper.

Transfer the skillet to the preheated oven.

Bake until the eggs are just set (7 to 10 minutes).

Sprinkle the shakshuka with additional feta and chopped flat-leaf parsley.

Serve the shakshuka with warm pita bread for dipping.