Heat the olive oil in a large skillet or cast-iron pan over medium heat.

Add the diced onion and red bell pepper, sautéing until they are soft and the onion becomes translucent, about 5 to 7 minutes.

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

Pour in the crushed tomatoes along with their juices, season with salt and pepper, and bring the mixture to a gentle simmer.

Reduce the heat to low and let the sauce simmer for about 10 minutes to allow it to thicken and the flavors to meld.

Use a spoon to create five small wells or indentations in the tomato sauce.

Carefully crack an egg into each well, being gentle to keep the yolks intact.

Cover the pan with a lid and cook for 5 to 8 minutes, or until the egg whites are set but the yolks are still runny to your liking.

Remove from heat and sprinkle the crumbled feta cheese and fresh cilantro over the top.

Serve immediately straight from the pan with warm crusty bread or pita for dipping.