Preheat oven to 375 F. Grease a 9-by-11 Pyrex dish.
Add oil to a large saute pan (pan should be a little on the deeper side) over medium heat. Add onion and cook for 4-5 minutes, until soft and translucent. Add garlic and cook 1 minute. Add roasted bell pepper and spices and continue to cook for 3-4 minutes, until fragrant.
Scrape mixture into greased Pyrex dish. Add the 2 cans of diced tomatoes and mix.
Place in oven for 30-35 minutes, until sauce has thickened slightly and tomatoes are cooked.
Carefully remove pan from oven. Using a tablespoon, create 6-8 wells in the tomato sauce. Crack eggs and gently place in each well.
Place pan back into oven for 3-5 minutes, or until whites have just set and egg yolks are still runny. (Or to your liking).
Remove from oven. Sprinkle with feta cheese (optional) and fresh parsley. Serve hot with fresh pita or bread.
(ShannonSarna is the editor of The Nosher.)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.