Make the Shakshuka:

1. Prepare the sauce:
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.

2. Add garlic and spices:
   Add the minced garlic, cumin, paprika, and cayenne pepper (if using) to the skillet. Stir and cook for 1-2 minutes, allowing the spices to become fragrant.

3. Add tomatoes and simmer:
   Stir in the diced tomatoes, tomato paste, and water. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the sauce to thicken slightly.

4. Add the eggs:
   Make 4 small wells in the sauce with a spoon and crack an egg into each well. Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, cook for a few extra minutes.

Make the Sourdough:

1. Toast the sourdough:
   While the shakshuka is cooking, heat a separate pan over medium heat and melt the butter. Toast the sourdough slices on both sides until golden brown and crispy.

Serve:

1. Serve the shakshuka:
   Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with fresh parsley or cilantro.

2. Plate the dish:
   Serve the shakshuka hot, alongside the toasted sourdough bread for dipping. Enjoy!