In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the small diced onion and sauté until it becomes translucent, about 5 minutes. Then, add the diced bell pepper and continue to cook for another 3-4 minutes until softened.
Stir in the minced garlic, smoked paprika, paprika, cumin, and red pepper flakes. Sauté for an additional minute until fragrant.
Pour in the canned diced tomatoes along with their juices and the drained chickpeas. Season with kosher salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, letting the flavors meld and the sauce thicken slightly.
Stir in the crumbled feta cheese, reserving a little for topping later. Allow it to melt into the sauce for about 2 minutes.
Using a spoon, create five small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks remain runny.
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle with the remaining crumbled feta and minced cilantro for a fresh finish. Serve immediately, preferably with warm crusty bread or pita for dipping.
