Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat. Add the diced onion and red bell pepper, cooking for 8-10 minutes until softened and lightly caramelized, stirring occasionally.

Add minced garlic, paprika, cumin, and cayenne pepper to the skillet. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and bloomed in the oil.

Add the hand-crushed tomatoes with their juices, sugar, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it has thickened considerably and you can draw a clear line with a spoon that takes a few seconds to fill back in.

Taste and adjust seasonings as needed. Using the back of a spoon, create 6 wells in the sauce, spacing them evenly around the pan.

Crack each egg into a small bowl, then gently pour into each well in the sauce. Season the eggs lightly with salt and pepper.

Cover the skillet and cook for 8-12 minutes, or until the egg whites are set but the yolks are still runny. Remove the lid occasionally to check progress.

Remove from heat and immediately sprinkle with crumbled feta cheese, fresh cilantro, and parsley. Serve directly from the skillet with warm pita bread or crusty bread for dipping.