In a large frying pan/or oven proof skillet, cook off the onion and garlic in the EVOO until soft and translucent. Add the red pepper and spices and continue to cook till soft.
Stir in the fresh and tinned tomato and continue cooking at a simmer for a further 20 minutes.
Take the pan off the heat and add the chopped feta to the sauce.
Create the required number of deep 'nests' in your sauce by using the back of a spoon.
Crack each egg into a small bowl one at a time (in case yolks are broken or there is an issue with the egg) and slide the eggs into the nests you have created, seasoning each one with salt and pepper.
Return the pan to the stove top on a very low heat setting and allow the eggs to poach for between 5-8 minutes or until cooked. 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 chopped coriander.