Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until they are softened and just starting to turn golden at the edges.
Add the minced garlic, cumin, smoked paprika, and red pepper flakes. Stir everything together and cook for about 1 minute until the spices are very fragrant and the garlic is golden.
Pour in the crushed tomatoes and stir well, scraping up any bits from the bottom of the skillet. Season with salt and pepper. Let the sauce simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until it has thickened and the flavors have come together.
Using the back of a spoon, create 6 evenly spaced wells in the sauce. Carefully crack one egg into each well, trying to keep the yolks centered.
Cover the skillet with a lid and cook over medium-low heat for 5 to 7 minutes. Check at 5 minutes and continue cooking until the egg whites are fully set but the yolks are still soft and runny.
Remove the lid and scatter crumbled feta cheese and fresh parsley generously over the top. Serve directly from the skillet while the eggs are still warm and the yolks are perfectly runny.
