Heat the olive oil in a pan or skillet on medium heat and when hot, lightly fry the onion and garlic for about 3 - 4 minutes, stirring occasionally, until they are soft.
Add the red bell pepper, and spices (cumin, cayenne pepper, and paprika), and continue frying for another 3 - 5 minutes. Keep stirring to prevent burning.
Mix in the tomatoes, tomato sauce and stock cube and gently simmer covered on low - medium heat for about 20 minutes. Check occasionally that the mixture does not become too dry. If it reduces too quickly and becomes dry, add a little water to keep it moist. Shakshouka should be a "dry-ish" sauce so resist the temptation to add too much water. The liquid from the tomatoes and the tomato sauce should provide enough moisture.
Make small wells in the mix and crack the eggs into the pan. Season the egg whites with salt and black pepper. Cover the pan and allow the eggs to poach for about 5 minutes for runny yolks, and about 10 minutes for hard yolks.
Sprinkle the chopped coriander over the sauce and serve with granary bread.