Preheat the oven to 375 degrees Fahrenheit. Heat the oil in a large saucepan (preferably stainless steel) over medium heat. Add the onion, salt, and pepper. Cook for 4 to 6 minutes, frequently stirring, until the onions are soft and translucent.

Add tomato paste, garlic, cumin, red pepper flakes, and paprika. Let it boil for 1 or 2 minutes, constantly stirring until pleasant and fragrant.

Pour the blended tomatoes with their juice and add the cilantro. Stir and simmer. If necessary, reduce the heat to low and cook for 5 minutes.

Extinguish the fire. Taste (be careful it's hot) and adjust seasoning if needed. Use the back of a spoon to create a well near the perimeter and break the egg right into the well. Gently pour the tomato mixture over the egg white to save the egg. Repeat for a second the amount you can do with the remaining 4-5 eggs. Sprinkle the eggs with some salt and pepper.

Gently put the pan in the oven (it is heavy) and cook for 8 to 12 minutes. Often return after 8 minutes. They are cooked when the egg whites are matte white, and the yellow yolk has increased slightly but remains soft. They ought to always turn halfway when you shimmy the pan. (Remember that they will keep on cooking after removing the pan from the oven.)

Place the hot pot with potholders on a heat resistant surface such as the stove. Garnish with crumbled feta, fresh coriander leaves, and other chili flakes.

Serve in bowls with crispbread on one side.