In a large skillet over medium heat, warm the olive oil. Add in diced onion and bell pepper. Sauté for 5 to 7 minutes, or until the onion and bell pepper are softened.
Add in the garlic and sauté for 30 seconds before adding in the sumac, paprika, cumin, red pepper flakes, salt and pepper. Sauté for 30 more seconds.
Add in your canned pumpkin, canned coconut milk. Whisk or stir to combine until smooth. Once smooth add in canned chickpeas, and stir to combine. Let simmer for 5-7 minutes, stirring often.
Once the sauce is warm, make 5 little crevices in the sauce and crack the eggs into the skillet. Cover and cook for another 5-7 minutes or until the eggs are set.
After 5-7 minutes, remove cover and garnish with feta cheese, parsley, and black pepper.
Serve shakshuka with toasted pita and optional avocado slices.