Prepare the vegetables as listed.
Heat the oil on medium-high in a large saucier or a deep skillet with a lid.
Add jalapenos and onions. Cook, stirring occasionally, until they become soft (about 6 minutes).
Add garlic and spices. Stir frequently and cook until garlic is soft, about 2 more minutes.
Add tomatoes and their liquid into the pot. Crush the tomatoes against the side of the pot with a spoon, if needed. Add in 1/2 cup water. Stir everything together and bring to a simmer for 15 minutes.
Crack eggs over sauce, ensuring they are evenly distributed over the surface. Cover the pot with a lid and cook until the yolks are just set, about 7 minutes.
Spoon out eggs with sauce into bowls and garnish with feta and parsley. Serve with flatbread and enjoy!