Heat oil over medium. Add onion, a pinch of salt, and cook until soft and translucent. Stir in bell pepper; cook until floppy and sweet. Toss in garlic for 30 seconds till fragrant.

Add cumin, paprika, and chili flakes. Stir to coat veg so spices toast slightly. If it looks dry, add a drip of oil.

Stir in tomato paste, then add tomatoes. Season with salt and pepper. Simmer until slightly thickened and saucy, stirring occasionally. You want small bubbles, not a tomato volcano.

Use a spoon to make little nests in the sauce. Crack eggs directly into them. Don't stress if they wander—rustic is the vibe.

Cover and cook until whites set and yolks reach your preferred level. For runny, check at 5 minutes; for jammy, 6; for firmer, 7–8. Season tops with salt and pepper.

Scatter herbs, crumble feta if using, and drizzle a little olive oil. Serve hot with bread, pita, or your favorite carb-delivery device.