In a large skillet, heat a drizzle of olive oil over medium heat. Sauté chopped onions and bell peppers for about 5 minutes until they soften and become fragrant. Add canned diced tomatoes along with cumin, paprika, and chili powder—let this simmer for 10-15 minutes until the sauce thickens and deepens in color, stirring occasionally to prevent sticking.

Once your sauce is thickened, create small wells in the mixture using a spoon. Crack the eggs gently into each well, ensuring they don't overlap. Cover the skillet with a lid and cook on low heat for about 5-7 minutes, or until the egg whites are set while the yolks remain runny.

While the eggs are poaching, preheat your toaster or another skillet. Slice your preferred bread and toast until it reaches a crispy, golden-brown finish, about 3-4 minutes in the toaster.

Once the eggs are ready, carefully lift the lid off the skillet. Using a spatula, place a piece of toasted bread on each plate. Spoon generous amounts of the spicy tomato sauce with poached eggs over the toast. Garnish with fresh herbs and a sprinkle of feta cheese if desired.