Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium heat. Add diced onion and bell pepper, cooking for 5-6 minutes until softened and lightly golden. Add minced garlic, cumin, paprika, and cayenne, stirring constantly for 30 seconds until fragrant.

Pour in crushed tomatoes, salt, and black pepper, stirring to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Let it bubble softly for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. Taste and adjust seasoning if needed.

Using a spoon, create small wells in the sauce for each egg. Crack eggs one at a time into a small bowl, then gently slide each into a well. Cover the pan and cook for 8-12 minutes, depending on how runny you prefer your yolks. For jammy centers, aim for 10 minutes.

Remove from heat and immediately sprinkle crumbled feta and fresh parsley over the top. Serve directly from the pan with warm, crusty bread for dipping.