Turn on the oven to 200C (400F). Roast 2 red bell peppers for about 45 minutes, until blackened on the outside. When they come out of the oven, put them immediately into a bowl and cover them with a towel to steam. Leave the oven on.
While the peppers are in the oven, throw some olive oil and 3 diced onions (about 1000 mL or 4 cups) in an oven-safe skillet. Cook them on medium heat, stirring occasionally, until they caramelize to a deep brown. This may take half an hour or more. It’s worth it.
After the peppers have steamed for 5-10 minutes, the blackened skin should slide off easily. (If it doesn’t, use a knife to scrape it off.) Discard the skin and seeds, chop the peppers, and stir them in with the onions.
Add 5 cloves minced garlic (about 30 mL or 2 T) and 5 ml each of cumin, paprika, caraway, turmeric, cayenne, salt, and black pepper (1 t each). Stir this around until it starts to smell irresistible, just a few minutes, then add 800 mL diced tomatoes (one 28-oz can1). You may optionally also add bacon, kalamata olives, whole garlic cloves, and/or hot peppers.
Simmer everything together for 20 minutes or so, stirring occasionally, to melt all of the flavors into one another.
Cube 100 mL feta cheese (1/2 c) and press those cubes into the sauce. Then use a spoon to create 4 craters in the sauce, and crack 4 eggs into those craters.
Optionally, the sauce can be divided into ramekins before baking.
Put the whole pan into the oven. Bake until the egg whites are just barely set, about 15 minutes. The yolks should still be runny. Serve promptly with crusty bread.