Preheat oven to 375 degrees. Heat oil in a large skillet over medium-low and add onion and bell pepper. Cook, stirring often until the onions and peppers are tender, about 5 minutes. Add the garlic and cook another 1 to 2 minutes.
Add the cumin, smoked paprika, coriander and crushed red pepper, stirring to coat the spices onto the onions and peppers.
Pour in the tomatoes and season with salt and pepper.
Simmer until tomatoes have thickened, about 10 minutes.
Taste and add more salt and pepper if needed.
Using a rubber spatula, make 8 spaces to crack the eggs in the sauce. Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with feta and cilantro. Serve with garlic toast
In the meantime, make the garlic toast: Slice the loaf diagonally to make ¼ inch thick slices.
In a small bowl, mix together the softened butter, olive oil, garlic, oregano and salt.
Spread the butter mixture onto one side of the sliced bread. Place the slices, butter side up on a sheet pan and bake for about 5 minutes, until they edges are crispy and the center has a slight crunch but is still slightly soft in the center.
Serve the shakshuka garnished with cilantro or parsley and garlic toast.