In a small non-stick pan (25cm/8.5inch pan), cook onions until soft and lightly golden on low heat. This will take about 4 minutes.
Add minced garlic, finely chopped parsley stems, cumin seeds and cayenne pepper. Continue to cook on low heat for 2 minutes, allowing the spices to become aromatic. (note 1)
Add capsicum/pepper, cook on low heat for 3 minutes. Stirring constantly, allow the rawness to cook out and develop aroma.
Pour in tomatoes, sugar, salt and pepper. Mix through and put a lid on, simmer on low heat for 10 minutes. (note 2)
Remove lid, taste the sauce. Adjust for seasoning if required.
Crack 4 eggs into the pan, spacing each egg out. Lightly sprinkle the yolks with a little sea salt. Place the lid back on, simmer for 6 - 7 minutes. 6 minutes for runny yolks, 7 minutes for firmer yolks.
Sprinkle with crumbled feta cheese and chopped parsley leaves.
Serve with toasted flat breads or other kinds of breads.