Add the onion (1 small), bell pepper (½ large) and garlic (3 cloves) and cook, stirring occasionally, until the onion is tender, about 5 minutes.

Add the cumin (½ Tbsp), paprika (½ tsp) and cayenne (⅛ tsp) and stir until fragrant, about 30 seconds.

Add the tomatoes (1 15-oz can) with their juices and bring to a boil. Reduce the heat to medium-low and cook at a brisk simmer, stirring often, until the juices thicken, about 10 minutes.

Season with salt and pepper.

Using the back of a large spoon, make 4 evenly spaced wells in the sauce.

Crack an egg into each well. Cover the skillet and simmer over medium-low heat until the whites are set, but the yolks are still runny, 4 to 5 minutes.

Season the eggs with salt and pepper. Sprinkle with the feta (½ cup) and parsley (2 Tbsp). Remove from the heat.

For each sandwich, place a roll on a dinner plate. Use a large spoon to transfer an egg and a serving of the sauce onto the roll bottom. Cap with the roll top, cut in half, and serve immediately with a fork and knife.