Heat olive oil in a skillet over medium heat, then add minced garlic and cook until fragrant, about 30 seconds, until golden and aromatic.
Add the chopped tomatoes and roasted peppers to the skillet, stirring to combine. Cook, stirring occasionally, until the mixture thickens and the tomatoes break down, about 10 minutes, creating a rich, chunky sauce.
Stir in cumin and chili flakes, then season with salt and pepper. Let the sauce simmer for a minute or two to develop flavor.
Add the drained chickpeas and stir them into the sauce, spreading them evenly across the surface.
Create four small wells in the sauce with the back of a spoon, then gently crack an egg into each well, spacing them evenly apart.
Reduce the heat to low, cover the skillet, and cook until the eggs are just set but still slightly runny, about 6-8 minutes. The sauce should be bubbling gently around the eggs.
Carefully remove the skillet from heat and let it sit for a minute to settle. Garnish with additional roasted peppers or herbs if desired.
Serve the shakshuka hot directly from the skillet, scooping up the eggs and sauce with crusty bread or pita.
