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Finely chop the onion and peppers. Cut large tomatoes in quarters or, if using cherry tomatoes, leave them whole or half them.
Warm a large skillet over medium heat and add the olive oil. Once hot, add the onion and peppers to the pan. Sauté them over medium-high heat for a couple of minutes until the peppers have softened.
Add the chillis, paprika, salt, and black pepper. Stir to incorporate.
Add the tomatoes and leave to simmer for a couple of minutes until softened.
Add the canned tomatoes and tomato paste and stir well.
Carefully crack the eggs into the pan. Cook for a few minutes until the desired doneness. I cook mine until the egg whites are cooked, but the yolks are still a little runny.
Serve the shakshuka immediately, optionally topped with parsley.