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Heat olive oil in a large skillet over medium heat.
Add onion and cook until softened, about 5-7 minutes.
Add garlic, paprika, cumin, and chile flakes and cook until fragrant, about 1 minute.
Stir in whole tomatoes, water, and bell pepper. Bring to a simmer.
Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
Uncover and stir in crumbled feta.
Make wells in the sauce and crack eggs into them.
Cover and cook until egg whites are set and yolks are cooked to your liking, about 5-8 minutes.
Season with salt and pepper.