Set your large skillet over medium heat and add the olive oil. Once the oil shimmers, add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until the onion softens and turns translucent at the edges. You are building the flavor base here so do not rush this step.

Add the minced garlic, cumin, smoked paprika, coriander, red pepper flakes, salt, and black pepper to the skillet. Stir everything together and cook for about 1 minute until the spices are fragrant. The mixture will smell toasty and warm, which means the spices are blooming properly.

Pour in the crushed tomatoes and stir well to combine with the spiced onion mixture. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to medium-low. Let it cook uncovered for about 8 minutes, stirring a couple of times, until the sauce thickens slightly and darkens a shade in color.

Stir in the drained black beans and taste the sauce. Adjust salt or red pepper flakes if needed. The beans will absorb some of the sauce flavor as they heat through over the next minute or two.

Use the back of a spoon to create 6 small wells in the sauce, spacing them out as evenly as you can. Crack one egg into each well carefully. The yolk should sit right in the center of each well so it cooks evenly.

Cover the skillet with its lid and cook on medium-low heat. Check the eggs at the 4-minute mark. You are looking for whites that are fully set and opaque, with yolks that still have a slight jiggle in the center. This usually takes 4 to 6 minutes depending on your stove. Pull the lid off the moment the whites look set so you do not overcook the yolks.

Remove the skillet from the heat. Scatter the chopped parsley or cilantro over the top and add the crumbled feta if using. Bring the whole skillet to the table and serve immediately with warm flatbread or crusty bread on the side for scooping up the sauce.