Soften the sliced onion and peppers in oil over medium heat for 12 minutes until genuinely soft, not just translucent.

Add garlic, cumin and paprika and stir for a minute.

Add the tomatoes, season, and simmer 12-15 minutes until thick enough that a spoon leaves a trail.

Make six wells with the back of a spoon and crack an egg into each.

Cover and cook 6-8 minutes, checking often. Whites set, yolks still soft — they overcook fast.

Scatter with crumbled feta and parsley and serve from the pan with bread.