Heat oil in a wide skillet; cook onion and pepper until softened.

Add garlic, cumin, and paprika; stir 30-60 seconds.

Add tomatoes and season with salt/pepper.

Simmer sauce until thick enough to hold small wells.

Make wells with a spoon and crack eggs into each well.

Cover and cook on low until whites set, yolks still soft.

Taste sauce and adjust seasoning or heat level.

Garnish with herbs/feta and serve with warm bread.