1⁄2Teaspoonred pepper flakes or more if you'd like it spicier
1⁄4cupminced cilantro and parsley
crusty bread for serving
Add the olive oil to a skillet and heat over medium high heat. Add the peppers and onions and cook for a few minutes until they are tender.
Pour in the tin of tomatoes and add the garlic, paprika and cumin. Season to taste with salt and pepper. Break up the tomatoes a bit with a fork and cook for about 10 minutes or so until the sauce has reduced and thickened.
Use a spoon to create a hole in the tomatoes where the egg will go then crack the egg into the hole. Repeat until all your eggs are in the sauce. Add half the feta to the dish on top of the tomato sauce.
Cover the dish and cook for 6-8 minutes, or until the egg whites have completely cooked. The eggs will still be runny at this point, so if you'd like them firm cook another 2 minutes.