Step 1: Prepare the Sauce

1. Heat olive oil in a large skillet or frying pan over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Stir in the diced bell peppers and cook for another 5 minutes until tender.
4. Add the minced garlic and cook for 1 minute until fragrant.

Step 2: Add Spices and Tomatoes

1. Sprinkle in the cumin, smoked paprika, chili powder, coriander, and cayenne pepper. Stir well to coat the veggies.
2. Pour in the crushed tomatoes, diced tomatoes, and tomato paste. Mix thoroughly.
3. Add sugar (if using) and season with salt and pepper to taste.
4. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.

Step 3: Poach the Eggs

1. Use a spoon to create small wells in the sauce.
2. Crack an egg into each well. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny.

Step 4: Garnish and Serve

1. Remove the skillet from heat and garnish with fresh parsley or cilantro.
2. Sprinkle crumbled feta cheese on top if desired.
3. Serve hot with crusty bread or pita for dipping.