Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.