Chop and sauté onions, bell peppers, and garlic with a drizzle of extra virgin olive oil in a large, heavy skillet or pan (with a lid).
Season with salt, pepper, coriander, paprika, and cumin. Cook for at least 5 minutes, stirring, until the veggies are tender, then add tomatoes.
Bring the tomatoes to a boil, then cover and let simmer for about 15 minutes, then uncover and cook a few more minutes until your sauce has thickened.
When the sauce is ready, use the back of a spoon and make some holes in the sauce. Crack your eggs and nestle each egg in one of the holes you created. Cover the skillet and allow the eggs to simmer in the sauce over medium-low heat until the egg whites have settled.
Once the eggs are ready, garnish with parsley and crumbled feta and serve immediately with some crusty sourdough bread.