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Heat the olive oil in a 10-inch skillet over medium heat until it shimmers. Add the onion, garlic, and red bell pepper, and sauté until tender, about 8 minutes. Stir in the ground paprika, smoked paprika, ground cumin, ground cayenne, ground coriander, chilli flakes, and salt, and cook until fragrant, about 45 seconds.
Add the crushed tomatoes and simmer for 2 minutes, stirring occasionally. Crack the eggs directly into the tomato sauce, spacing evenly. Cover the pan with a lid and cook for 30 seconds, then uncover and continue cooking until the eggs have set and the whites are fully cooked through, 2–3 minutes more.
Remove the pan from the heat and garnish the shakshuka with feta and chopped cilantro. Serve warm with toasted pita bread.