Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes, releasing a sweet aroma.

Stir in minced garlic, ground cumin, and paprika. Cook for 1 minute until fragrant, with spices blooming in the oil.

Pour in crushed tomatoes, stirring to combine. Simmer for 10 minutes until the sauce thickens slightly, turning a deeper red.

Season with salt and pepper to taste. Make four wells in the sauce using a spoon.

Crack eggs into the wells, ensuring yolks remain intact. Cover the skillet and cook for 5-7 minutes, until whites are set but yolks remain runny.

Sprinkle crumbled feta over the sauce and eggs, allowing it to warm but not melt completely.

Remove from heat and garnish with fresh parsley, adding a burst of color and freshness.

Serve immediately with crusty bread or pita, perfect for scooping up the sauce and eggs.