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In a large skillet over medium heat, heat the oil. Add the paprika, cumin, and pepper flakes and cook for 30 seconds to a minute to bloom the spices.
Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, red pepper, and yellow pepper and cook, stirring occasionally, for 15 minutes, or until the vegetables soften.
In a bowl, break up the tomatoes with your hands. Add them to the skillet with the salt and cook for 5 minutes. Taste and add more salt, if you prefer.
With the back of a spoon or a ladle, make 4 indentations in the sauce. Break an egg into a cup and carefully pour it into an indentation, being careful not to break the yolk. Repeat with the remaining eggs.
Sprinkle the feta and olives around the eggs. Cover the pan and simmer over medium heat for 8 minutes, or until the whites are set and the yolks are still soft. (If you like your eggs well done, cook for a minute or two longer.)
Garnish with cilantro leaves and a sprinkling of red pepper flakes. Bring to the table and serve from the pan.