In a wide skillet, heat the olive oil over medium-high heat. Add the chopped onions, garlic, bell pepper, and jalapeños, and cook for 5 minutes, until soft and fragrant.
Season with salt, pepper, and paprika. Cook for at least 5 minutes until the veggies are tender.
Add the canned tomatoes, tomato paste, and sugar, and bring them to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens slightly for about 15 to 20 minutes.
Taste the sauce and adjust the flavors; add salt and pepper if needed. If you find Shakshuka too acidic, add 1 to 2 teaspoons of sugar.
Remove the skillet from the heat. Using a spoon, make 4 to 6 wells in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each egg white. Cook for 7 to 15 minutes until the eggs are cooked to your liking.
Sprinkle with cilantro and Feta cheese. Serve hot with pita or bread.