Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté for a few minutes until the onion becomes translucent.
Add the diced bell peppers to the skillet and cook for another 5 minutes until they start to soften.
Stir in the crushed tomatoes, ground cumin, ground paprika, ground turmeric, and ground cayenne pepper (if using). Mix well to combine the ingredients.
Season the mixture with salt and pepper to taste.
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
Create wells in the sauce with a spoon and carefully crack the eggs into the wells. Cover the skillet and cook for an additional 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
Sprinkle the Shakshuka with fresh parsley or cilantro for garnish.
Serve the vegan Egyptian Shakshuka hot with slices of bread or pita on the side.