Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook for 5–7 minutes until softened. Stir in minced garlic and cook for 30 seconds. Add tomato paste, cumin, smoked paprika, chili flakes, salt, and black pepper and cook for 1 minute. Pour in crushed tomatoes and stir well. Reduce heat and simmer for 10–12 minutes until slightly thickened. Create small wells in the sauce and crack eggs into each well. Cover and cook for 5–8 minutes until egg whites are set and yolks remain slightly soft. Sprinkle feta cheese over the top during the last minute of cooking. Remove from heat and garnish with fresh herbs. Serve immediately.