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Heat a 10-inch skillet to medium heat and add olive oil.
Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
Add garlic, paprika, cumin, cumin, and salt and pepper. Cook another minute.
Add tomatoes and break apart with a wooden spoon.
Bring to a boil, then reduce heat and simmer 10 minutes or up to 30 minutes to let the flavors develop nicely.
Stir in 2 tablespoons of the chopped cilantro.
With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover.
Simmer, covered, about 7-8 minutes, or until the eggs whites have set.
Remove from heat and let sit a couple more minutes for the yolks to set to your preference.
Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread. And hot sauce to taste!