Heat the olive oil in a large skillet over medium heat. Add the diced onion and chopped red bell pepper, cooking until the vegetables begin to soften and the onion turns translucent, about 5 to 7 minutes.

Stir in the minced garlic, ground cumin, and smoked paprika. Sauté for about 1 minute until the spices are highly fragrant, being careful not to let the garlic burn.

Pour in the crushed tomatoes and season with salt and black pepper. Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes until the sauce thickens slightly.

Use a large spoon to make 5 small wells in the simmering tomato sauce. Carefully crack one egg into each well, then cover the skillet with a tight-fitting lid.

Cook over medium-low heat for 5 to 8 minutes, or until the egg whites are completely set but the yolks still jiggle slightly.

Remove the skillet from the heat. Garnish with crumbled feta cheese and chopped fresh cilantro, and serve warm directly from the pan with toasted crusty bread.