Shakshuka

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2 teaspoons cumin seeds

3 tablespoons extra-virgin olive oil 

2 large roasted red peppers (from a jar), finely chopped 

1 small jalapeno, stems, seeds and ribs removed, finely chopped 

1 small onion, finely chopped 

2 tablespoons smoked paprika 

2 cloves garlic, minced 

Kosher salt 

1/4 cup chopped fresh parsley

One 28-ounce can crushed tomatoes 

4 eggs 

1/4 cup feta, crumbled 

Flaky sea salt