Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and chili pepper. Season with salt and pepper, to taste. Cook, stirring occasionally, until the onion becomes soft and translucent, 3-4 minutes.
Add garlic, cumin, coriander, and paprika. Continue cooking 1-2 minutes until the garlic and the spices become fragrant.
Add diced tomatoes and tomato passata. Increase heat to medium high. Simmer the sauce until lightly thickened, 5-6 minutes.
Using a wooden spoon, make 4 indentations in the sauce and crack one egg is each well. Season the eggs with salt and pepper to taste. Cover pan with a lid. Continue cooking until the eggs are set to desired doneness. 4 minutes for runny yolks or 8-10 minutes for fully set eggs.
Remove from heat and top with feta and parsley. Serve with fresh bread and enjoy!