Preheat the oven to 190°C or 375°F.
Heat oil in a large skillet over medium-low heat. Add red bell pepper and onion. Cook for 18-20 minutes, or until they become very soft.
Add garlic and cook for 2 minutes, or until tender.
Add sweet paprika, cumin and cayenne pepper. Stir and cook for about 1 minute.
Pour in tomatoes with their juices. Add salt and freshly ground black pepper. Simmer for 8-10 minutes, or until tomato sauce thickens.
Taste and season with more salt and pepper, if necessary.
Stir in crumbled feta cheese.
Carefully crack eggs into the skillet over tomato sauce. Season eggs with salt and pepper.
Transfer skillet to oven and bake for 7-10 minutes, or until eggs are just set.
Sprinkle with red chili flakes and coriander.
Serve with a slice of your favourite gluten free or sourdough bread.