In a medium cast iron skillet, add the olive oil, onion, garlic and red bell pepper and saute on medium low heat for 2-3 minutes until the vegetables soften. Add the salt and pepper, cumin, coriander and paprika and stir to combine.
Add the can of tomatoes and use a wooden spoon to break up the tomatoes into a chunky sauce. Simmer for 5-7 minutes until a darker red crust forms around the border.
Make a small well with the back of the spoon and crack the eggs into the well. Sprinkle with a little kosher salt and put in the oven to cook for 5-7 minutes or until the whites have set and turned opaque.
Remove from the oven and allow to cool slightly before topping with feta, green onions and cilantro.