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In a cast-iron pan or a large skillet, heat a olive oil on medium-high heat. Add the red onions and sauté for 2 minutes. Add garlic and the spices (coriander, sweet paprika, cumin and red pepper flakes). Mix well and sauté for another 5 minutes until the red onions start to caramelize. Add more olive oil if necessary.
Pour in the tomatoes and season with salt and pepper. Mix well and let simmer on medium heat for 10-15 minutes until the spiced tomato sauce reduces in volume.
Add half of the fresh parsley and mix. With the back of a wooden spoon, make holes in your skillet and break the eggs. Let the eggs cook for 7-8 minutes until the egg whites are set. If you don't like a runny yolk, leave the egg another couple of minutes.
Serve with crumbled feta cheese and the remaining fresh parsley on top. Enjoy with toasted sourdough bread or pita bread.