Preheat olive oil in a 10-inch cast iron skillet or frying pan over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds.

Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent, about 3 to 5 minutes, stirring occasionally. While the veggies cook, combine paprika, crushed red pepper flakes, cumin, ground coriander, and ¼ teaspoon salt in a small bowl.

Sprinkle the seasoning blend over the peppers and onions and stir to coat. Then stir in the crushed tomatoes. Cook for about 5 minutes, lowering to a simmer if the stew starts bubbling.

Next, make 3 wells in the stew and lower heat to medium-low. Crack one egg into each well. To make over-medium style eggs, immediately break up the yolks with a fork. Lightly season eggs with salt and pepper, then cover the pan and cook for about 15 to 20 minutes until done. Otherwise, you can leave the yolks alone, season the eggs with salt and pepper, and cook them by covering and cooking for about 8 minutes.

While the eggs cook, lightly brush slices of fresh bakery bread with olive oil and place on a baking sheet. Broil on LOW for about 3 to 4 minutes until lightly toasted.

Serve shakshuka family-style, optionally topped with crumbled goat cheese and fresh cilantro, with toasted bread on the side for scooping.