Heat 23 centimeter cast-iron pan on grill at medium-high heat. Add oil. Stir in onion and red pepper; cook until softened, about five minutes. Stir in garlic, cumin, paprika, cinnamon, salt and pepper. Add tomato sauce, tomato and 1/4 cup (60 milliliters) water. Let mixture come to a simmer. Reduce to medium heat; cook until slightly thickened, five to eight minutes.
Crack eggs onto tomato mixture. Close grill lid; cook five to seven minutes, until whites are set and yolks runny.
Sprinkle with parsley. Serve with grilled sourdough bread, if desired.
Alternatively, cook on stovetop in cast-iron skillet on medium heat. After adding eggs, cover with lid to finish cooking.
Sprinkle with finely crumbled feta or dollop of plain Greek yogurt before serving.