Cook the onions off on medium heat in a large heavy based frying pan in the oil until transparent.
Add the garlic, pepper and spices and continue cooking for another 5 minutes, taking care not to burn.
Add the diced tomato and continue to simmer for another 10 minutes.
Turn the temperature down to very low and create nests in the sauce using the back of a spoon so you can position the eggs in the sauce.
Crack eggs in to the nests, or crack one at a time into a small bowl and slide into the nests.
Allow the eggs to poach for between 6-8 minutes or until cooked to desired taste. Cover them with a tight fitting lid or foil to assist with cooking the tops of the eggs. Note that if you have an oven proof pan you can finish off the eggs in the oven at 160 C/320 F for approximately 10- 12 minutes, or until eggs are cooked.
To serve, sprinkle the dish with crumbled feta cheese and chopped coriander or parsley. For additional spice, garnish with fresh chopped chili as well.