Heat olive oil in a skillet over medium heat. Add onion and cook for 5 minutes until translucent.

Add bell pepper and sauté for another 5 minutes until softened.

Stir in crushed tomatoes and spices, let simmer for 10 minutes until thickened.

Lower heat, create wells in sauce, crack eggs into each well. Cover and cook for 5-7 minutes until whites set and yolks are runny.

Toast bread slices until golden brown, about 3-4 minutes, watching closely.

Spoon the poached eggs and sauce over the toasted bread. Garnish with herbs or feta if desired.