Heat oil and sauté onions until translucent in a large skillet or saucepan. Add the garlic and sauté until the mixture is fragrant.
Add red peppers and red chilli; sauté until it has softened. Add chopped tomatoes, tomato paste, one cup of water, spices and sugar; leave to simmer on low, medium heat for about 20 minutes until it reduces. Season with salt and pepper. (Note: for a sweeter sauce, add more sugar, and for a spicy sauce, add more cayenne pepper)
With a large spoon, create a little well near the perimeter of the pan and crack directly into it; repeat the same steps with the remaining eggs. Cover the pan and cook until preferred doneness. Tip: if you prefer the eggs to be runny, reduce the sauce more; if you like the eggs to be more well done, then the dressing can be moister.
Garnish with fresh parsley and crumbled feta cheese. I usually make this dish for breakfast, but it can also be served for lunch and dinner.