Heat evoo in a large skillet over medium-high heat. Add peppers and onions and sauté until soft and golden brown. Add garlic, cumin and paprika and cook 2 more minutes.

Open can of tomatoes and pull out the whole tomatoes onto a cutting board. Cut them up and pour them into the skillet with the remaining liquid. Reduce heat to low and simmer, adding water if it thickens too quickly. Season to taste with salt and cook for 30 minutes, until sauce has reduced and thickened and absorbed the flavors of the spices, peppers, and onions.

Crack the eggs over sauce one at a time around the pan. Cook until yolks are just set. Sprinkle with parsley and serve.

Place hummus in large serving bowl, or four individual bowls. Top with hot shakshuka, tahini, and fresh, chopped parsley. Serve immediately.