Heat 2 tablespoons of extra virgin olive oil in a large 10- or 12-inch heavy cast-iron skillet over medium heat. Add the diced onion and chopped bell peppers. Saute for 8 to 10 minutes, stirring occasionally, until the peppers are tender, sweet, and lightly caramelized at the edges.

Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, and red pepper flakes. Cook for 1 to 2 minutes until intensely fragrant, being careful not to scorch the garlic.

Pour in the crushed San Marzano tomatoes with all their juices. Season with sea salt and freshly cracked black pepper. Bring the sauce to a gentle simmer, then reduce heat to medium-low and let cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens into a rich, luscious stew.

Using the back of a large wooden spoon, create 5 to 6 small indentations (wells) spaced evenly across the surface of the simmering tomato sauce.

Gently crack one egg directly into each well. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer gently for 5 to 8 minutes, until the egg whites are softly set and completely opaque, but the bright yolks remain deliciously soft and runny.

Remove skillet from heat immediately to prevent carryover heat from cooking the yolks through. Scatter creamy crumbled feta cheese, fresh chopped cilantro, and parsley generously across the skillet. Drizzle lightly with olive oil and finish with cracked black pepper. Serve warm straight from the skillet alongside thick slices of crusty grilled sourdough bread for dipping!