In a large skillet over medium heat, pour in olive oil. Add diced onion and minced garlic, then sauté for about 5 minutes until translucent.

Stir in crushed tomatoes, cumin, smoked paprika, salt, and pepper. Add sugar if needed. Let the mixture simmer for about 10-12 minutes.

Make small wells in the sauce and crack in the eggs. Cover the skillet and cook for 6-8 minutes until whites are set and yolks remain runny.

While the eggs are cooking, toast the slices of bread in another skillet or toaster until golden and crispy, about 3-4 minutes per side.

Remove from heat, sprinkle with feta and herbs. Serve the egg-topped sauce generously over crispy toast.

Grate lemon zest over top and drizzle with honey or balsamic glaze before serving.