Shakshuka with Feta and Beans

0 In a large skillet or Dutch oven (use one that has a tight-fitting lid), heat oil over medium heat. Add garlic, paprika, cumin, and red pepper flakes. Saute for one minute to toast the spices.
1 Add crushed tomatoes, diced tomatoes (including liquid), and roasted red peppers. Cook, stirring frequently, until the liquids start to bubble.
2 Stir in the beans.
3 Reduce heat to low-medium. Make 4 shallow wells in the tomato mixture with the back of a spoon. Crack the eggs into the wells. Cover and cook until the egg whites are set and the yolks are cooked to your liking, 6 to 9 minutes. 
4 Season the tops of the eggs with some salt and black pepper. Drizzle the shakshuka with olive oil and top with cheese and parsley. Serve warm with flatbread or crusty bread.