Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for 5-7 minutes until softened.

Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.

Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.

Create four small wells in the sauce with a spoon and gently crack an egg into each well. Cover the skillet and cook for 5-8 minutes until the whites are set but yolks remain runny.

While the eggs cook, combine the diced cucumbers, fresh tomatoes, parsley, lemon juice, salt, and a drizzle of olive oil in a bowl to make the Israeli salad.

Spread the labneh onto a small serving plate and sprinkle generously with za'atar and a drizzle of olive oil.

Serve the hot shakshuka immediately alongside the fresh salad, prepared labneh, olives, and warm pita bread for dipping.