If you haven't already, peel and dice your tomatoes, then measure out 2 cups and set them aside.
Heat a small cast-iron skillet over medium heat. Once hot, add 1 tablespoon olive oil and let it heat as well. Add the onion and cook for 2-3 minutes. Then, add the bell pepper and let it cook for 3-4 minutes, or until golden brown. Add the garlic, and cook for 30 seconds or until fragrant. Add the tomato paste, and spices, and cook for 30 more seconds, stirring often.
Add the diced tomatoes, salt, and black pepper, and stir. Cover with a lid and let it cook over medium-low heat for 10 minutes, or until most of the liquid has dissolved and the tomatoes are mushy.
It's time for the eggs. Using the back of a spoon, make spaces for them in the tomato mixture, then gently crack them into the spaces, sprinkle with salt and black pepper, and cover the pan with a lid.
Let the eggs cook for 2-3 minutes over low heat, or until the egg whites are settled, but the egg yolks are still soft and runny. Top with feta cheese, fresh herbs, and a drizzle of olive oil, and serve!