1/4 cup olive oil
1 jalepeno pepper, finely chopped
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 tsp ground cumin
1 Tbsp sweet paprika
1 28-oz can whole peeled tomatoes, undrained
Kosher salt, to taste
1/2 cup feta cheese, crumbled
1 Tbsp chopped flat-leaf parsley
Heat oil in 12-inch skillet over med-high heat. Cook chili and onion, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, stirring 2 more minutes.
Put tomatoes and their liquid into a bowl and crush with your hands. Add to skillet with 1/2 cup water. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt.
Crack eggs over sauce. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, carefully baste the whites with the tomato sauce. Sprinkle with feta and parsley.