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Add 3 tbsp of extra virgin olive oil to a 12" skillet over medium heat. Add onion and red pepper and fry for 5mins or until soft and starting to brown. Add garlic and fry for another 1-2mins until it just begins to brown.
Add 1 tsp cumin & paprika, ½ tsp smoked paprika and ¼ tsp cayenne pepper (or to taste). Stir into the pepper/onions and fry for a couple of minutes. Pour in tomatoes and stir to combine.
Season with ½ tsp salt, ½ tsp sugar and ¼ tsp black pepper (or to taste). Allow to simmer on medium for 5mins until it begins to reduce ever so slightly.
Turn heat to low and carefully crack in your eggs. Simmer for another 10mins, or until the whites of each egg are mostly opaque (don't need them fully cooked through at this point, just slightly). Consider moving the skillet around every now and then so the eggs cook evenly.
From there, either pop a lid on and finish by poaching the eggs until the yolks are just cooked. Or, carefully pop the skillet in the oven at 180c/355f for 5mins or until the yolks are just cooked. Be aware that the eggs will continue cooking once taken off heat in both instances.
Season the yolks with a pinch of salt and pepper and garnish the whole dish with feta and fresh parsley or coriander/cilantro. Serve right away with toasted ciabatta or chunky buttered bread.