Heat olive oil in a deep pan over medium heat. Add tomato paste and sauté for two minutes to reduce acidity. Quickly sauté the garlic.
Stir in the diced tomatoes and red bell pepper, and cook for 4 to 6 minutes until softened.
Pour in water and add all the spices (turmeric, paprika, cumin, ginger, salt, black pepper, and cayenne powder). Mix well and cook for another 2 minutes.
Sprinkle in chopped parsley and cilantro, and mix thoroughly. Taste and adjust seasoning if needed.
Once the sauce is bubbling, crack the eggs gently into the pan. Cover and let them cook for about 6 to 7 minutes until the egg whites are set. Cooking time may vary depending on your desired yolk consistency.
Garnish with a sprinkle of dried mint and serve with bread for dipping! Enjoy your flavorful shakshuka!