Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

Add the Spices: Add any additional veggies (if using), paprika, salt, and pepper. Cook for 2-3 minutes, or until the spices are fragrant.

Create the Sauce: Pour in the crushed tomatoes and bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.

Make the Wells: Carefully crack the eggs into the sauce, creating 6 individual wells.

Cook the Eggs: Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.

Serve: Garnish with fresh cilantro and feta cheese. Serve immediately with warm pita bread or a crusty loaf of bread.