Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened and the onions are translucent, about 5 to 7 minutes.

Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for about 1 minute until the spices are highly fragrant and coat the vegetables evenly.

Pour in the crushed tomatoes, stirring well to combine. Season with salt and black pepper, then reduce the heat to medium-low and let the sauce simmer for 10 minutes until slightly thickened and deeply red.

Use the back of a spoon to make four small wells in the simmering tomato sauce. Carefully crack one egg into each well, ensuring the yolk remains intact.

Sprinkle the crumbled feta cheese evenly over the sauce, avoiding the egg yolks. Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are just set but the yolks are still soft and runny.

Remove the skillet from the heat and garnish with fresh chopped parsley or cilantro. Serve immediately right from the pan alongside warm crusty bread or pita for dipping.