In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic, onion, and bell peppers to skillet and sauté until onions were translucent, approximately 7 minutes.
Add tomatoes, broth, cumin, paprika, oregano, garlic powder, and salt. Stir and let cook until it all comes to a simmer. Lower heat slightly and let simmer for 10-15 minutes until sauce is thickened.
Make small wells in the sauce and gently crack an egg in each well. Top with feta. Cover and cook for 6-8 minutes until whites are set and yolks are thick but runny. If you don't want your yolks runny then cook 1-2 minutes more.
Top with parsley and serve with fresh naan. Enjoy!
Notes
SubstitutionsTomatoes: Fresh diced tomatoes or fresh crushed work great, too. Peppers: Anaheim peppers work great too or use an orange or yellow bell pepper to add some sweetness. Spices: Adjust to your preference! More cayenne will mean more heat. Feta: Make your own, or use a season or unseasoned from the store. If we don't have any fresh, we prefer unseasoned so that it doesn't overwhelm the flavors in the dish.