Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper

Add the chopped ingredients into the hot fry pan, mix together, then mix every minute so it all evenly sautes

After 4 to 5 minutes and the onions are translucent, add in the paprika and cumin, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, canned chickpeas (drained & rinsed), and season with sea salt & black pepper, mix together, then simmer on a medium heat for 10 minutes

After 10 minutes and the tomatoes have slightly thickened, crack in the eggs, all evenly spaced out, just create little pockets so the eggs perfectly sit in there, season the eggs with sea salt & black pepper, then place a lid on the pan and lower to a low-medium heat, simmer for 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat

Sprinkle the feta cheese over the skillet and some chopped parsley, serve at once enjoy!