Heat the olive oil over medium heat in a heavy 12-inch skillet or pan (I use cast iron). Sauté the onion, red pepper, garlic and 1/2 tsp of the sea salt over medium heat for about 6 minutes or until the onion is translucent.
Add the tomato paste, diced tomatoes, cumin, paprika, chili powder, red pepper flakes, sugar, other 1/2 tsp sea salt and black pepper to taste, stirring everything well. Let the mixture simmer for about 15 minutes over medium low heat. The sauce will begin to thicken.
Using a wooden spoon, make 6 little spaces in the sauce, evenly spaced in a circle around the pan. Crack 1 egg in each open space. Cover the skillet or pan with a lid and allow to cook for about 10 minutes more or until the eggs are cooked to your preference. Top your vegetarian shakshuka with freshly chopped green onions, parsley or cilantro, if desired.
