First, sauté your aromatics: heat some olive oil in your pan over medium heat, add the diced onion and red pepper and cook for about 5 minutes until softened.
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Add the garlic, cumin, paprika, ground coriander and a pinch of red pepper flakes and cook for another minute or so.
To build your sauce, pour in the tomatoes (fresh or canned, whichever you chose) with their juices, and add the tomato paste. Stir until well combined, breaking up the tomatoes if they're whole.
Season with a little salt and pepper to taste.
Reduce the heat to low and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until it thickens into a rich sauce.
Now the important part: use a large spoon to make small pockets in the sauce, and crack an egg into each one.
Cover the pan and cook on low heat for about 5–7 minutes, until the whites are just set and the yolks are still runny, to your liking.
Take it off the heat and garnish with fresh chopped coriander or parsley, and some crumbled feta if you like.
Serve it straight from the pan.
