In a large cast iron skillet, heat olive oil over medium heat. Add the onions, peppers and garlic to the pan and sweat the vegetables until the onions are translucent, about 10 minutes, stirring occasionally.
Add the cumin and coriander to the vegetables, season with salt and pepper and stir to combine.
Add the WUJU, diced tomatoes and crushed tomatoes to the pan and bring to a simmer. Simmer the tomatoes with the vegetables for about 15 minutes.
Make eight wells in the tomato sauce. Carefully crack the eggs into the wells.
Bring the sauce back to a simmer and cook the eggs for about 6 minutes, or until desired doneness.
Serve the Shakshuka in the pan and garnish with feta, cilantro and a drizzle of WUJU.