Gather all ingredients and equipment before starting.
Dice the onion and bell pepper into 1/4-inch pieces; mince the garlic separately.
Warm olive oil in the skillet over medium heat and cook the onion and pepper for 6-7 minutes until softened.
Push vegetables aside, add garlic and spices to the bare oil, and toast for 60 seconds.
Stir in the crushed tomatoes, scraping the pan bottom.
Simmer uncovered for 10-12 minutes, stirring occasionally, until thickened.
Season with salt and pepper to taste.
Use a spoon to press 6 shallow wells into the sauce.
Crack each egg into a small bowl, then slide into a well.
Cover and cook on low for 6-10 minutes, depending on desired yolk firmness.
Garnish with herbs and feta, and serve directly from the skillet.
