Preheat oven to 180°C. Warm the oil in a large, oven-safe pan to a medium heat. Sauteé the onion and bell pepper with the salt and pepper until the onions are translucent.
Add the garlic, tomato paste, cumin, paprika and chilli flakes, and cook, stirring constantly for 1 to 2 minutes
Add the tinned tomatoes and fresh herbs. Reduce the heat and let the mixture simmer for 5 minutes.
Turn off the heat. Use the back of a ladle to make 5 wells in the mixture and crack the eggs directly into them.
Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Season the eggs with salt and pepper.
Transfer the pan to the oven and bake for 8 to 12 minutes, depending on how you prefer your eggs. Once the egg whites are opaque, they’re done cooking.
Remove the pan from the oven and top the dish with the crumbled feta and fresh herbs (optional).
Serve with warm toast and enjoy!