Preheat the oven to 375 degrees F.

Place the feta in a bowl with the parsley, Aleppo chili flakes, olive oil, and coriander powder. Mix well and set aside (in the fridge if making in advance) until needed.

Process tomatoes and breadcrumbs in blender until smooth, 1 to 2 minutes.

Heat oil in a large (12-inch) sauté pan over medium heat. Add the onion, bell pepper, and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the onions and peppers are tender and starting to brown. Stir in the garlic, paprika, cumin and cook for one minute. Add the tomato paste and the purred tomatoes, season with a little salt, and pepper. Bring to a boil, then lower the heat, and simmer for 10-12 minutes, until the sauce thickens to the consistency of yogurt. Remove from heat.

Crack 1 egg into small bowl and slide onto the tomato mixture. Repeat with remaining 5 eggs. Spoon sauce over edges of the egg whites so that the whites are partially covered, and the yolks are exposed.

Bring to a gentle simmer. Cover with a lid and cook until the egg whites are firm, but the yolks are still runny (4 to 5 minutes). Alternatively, you can bake the eggs in a pre-heated oven at 375 degrees F for 12-15 minutes.

Remove the pan from the heat and spoon the crumbled feta over the top.