Heat oil in a 12-inch skillet on medium and add diced onions to caramelize for 4-5 minutes.
Reduce heat and add tomatoes, tomato paste, zucchini, bell pepper, and spices. Stir until thoroughly combined and let cook for an additional 5 minutes.
Create little egg “nests” in the mixture using the bottom of a spoon or spatula and crack an egg in each.
Cook on low heat until the egg whites are solidified.
Tip: Add a lid or create air vents through the egg whites using a knife to speed up cooking time.
Once eggs are done, add crumbled feta, avocado, fresh herbs, salt, and pepper to taste. Serve with toasted sourdough and eat family style!