Sauté the veg. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook 6 to 8 minutes until softened.
Add garlic and spices. Stir in garlic, cumin, paprika, and red pepper flakes. Cook 30 seconds until fragrant.
Simmer the sauce. Add crushed tomatoes, salt, pepper, and sugar (if using). Simmer 10 to 15 minutes, stirring occasionally, until thickened. Stir in chickpeas or spinach if using (spinach just needs 1 minute to wilt).
Make wells and add eggs. Reduce heat to low. Use a spoon to make 4 to 6 small wells in the sauce. Crack an egg into each well.
Cover and cook. Cover the skillet and cook 5 to 8 minutes, until whites are set and yolks are still a little runny (cook longer if you prefer firmer yolks).
Finish and serve. Top with feta and herbs. Serve immediately with bread or pita for scooping.
