Heat extra virgin olive oil in a 10-inch or 12-inch heavy cast-iron skillet over medium heat. Add diced onions and red bell peppers; sauté for 6 to 8 minutes until softened and lightly caramelized at the edges. Add minced garlic, cumin, smoked paprika, and chili flakes; cook for 1 minute until deeply fragrant.

Pour in the crushed tomatoes and season with kosher salt and black pepper. Bring to a gentle simmer and cook uncovered for 5 to 7 minutes, stirring occasionally, until the tomato sauce has thickened into a rich, luscious stew.

Use the back of a large spoon to make 4 to 6 small wells in the bubbling sauce. Carefully crack an egg directly into each well. Reduce heat to medium-low, cover the skillet with a lid, and cook for 5 to 8 minutes until the egg whites are fully set but the golden yolks remain delightfully runny.

Remove the skillet from heat. Scatter crumbled feta cheese and chopped fresh cilantro/parsley over the top. Serve immediately straight from the hot skillet with plenty of warm crusty bread or toasted pita for dipping.