In a medium bowl, whisk together the yogurt, garlic salt, dill, and 1 tablespoon water. Set aside.
Make the shakshuka:
Heat the oven to 375 degrees.
In a large oven proof skillet add the onion, bell pepper, tomatoes, salt, and black pepper mix together. Cook for 5 minutes in the oven, stirring once to avoid burning.
Remove from the oven and stir, add the garlic, the cumin, paprika, and cayenne.
Make four wells in it and crack an egg into each well. Place back in the oven and bake for 7-10 minutes until just set. Sprinkle the feta and parsley over the top, and serve with the yogurt sauce.