In a large 12" skillet, heat oil on medium heat. Add onion and bell pepper. After about 4 minutes of cooking, sprinkle some kosher salt on the vegetables. Lower heat to medium low. Cook until very soft, about 15 minutes.

Add garlic and cook for 1 min more. Add cumin, paprika and cayenne, and cook 1 minute more.

Pour in tomatoes and season with salt and pepper. Turn heat to medium-high so tomatoes start to bubble. Then turn heat to low and simmer for about 10 minutes, stirring occasionally. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are set, about 7 to 10 minutes. Sprinkle with cilantro. Serve with bread and hot sauce.