Warm the oil in a large skillet. Sauté the diced onions and red bell pepper with a dash of salt for 2-3 minutes, until they begin to develop some color.
Add the garlic, tomato paste, salt, and spices. Stir well to combine, cooking for about 30 seconds.
Add the canned tomatoes and chickpeas and bring to a low simmer. You want bubbles, but you don’t want it to splatter all over your stove! Simmer, uncovered, for about 10 minutes.
Taste and adjust salt/pepper/spice level, then stir in the chopped kale until well mixed.
Bring the sauce back to a low simmer before adding the eggs. Using the back of a spoon, make 6 shallow wells in the sauce mixture and carefully crack an egg into each well. Alternatively, crack the egg into a small bowl and gently pour this into the well. Sprinkle with a little more salt and cover.
For over-easy eggs, cook covered for 5-6 minutes until the whites are set. Check often to ensure the eggs don't overcook, and see notes below for perfect runny yolks.
Top with crumbled feta cheese and chopped parsley.
Divide the eggs and sauce among 4 bowls, and serve with your favorite naan or toast.
Notes
To use spinach instead of kale, stir in the spinach immediately before adding the eggs. Just be aware the spinach will wilt into the sauce and will not retain much textureFor runny yolks:
Make sure your sauce is very hot when you add the eggs. This will help cook the whites more quickly. Using a good quality pan (cast iron is idea) can help distribute heat more evenly.
Cook this covered on the stovetop rather than in the oven. Alternatively, you can broil this in the oven for 1-3 minutes after adding the eggs. Be sure to watch closely.
Use a wider skillet as this will give the eggs more space to spread, allowing the whites to cook more quickly than the yolk. (If you don't have a larger skillet, you can cut this recipe in half.)
If needed, after 4 minutes of cooking, you can use a small spoon to separate any uncooked whites from the yolk. Just scooch these uncooked whites around to give them more contact with the sauce.
And finally, if you're struggling to get your eggs perfect, there's no shame in just frying or poaching them on the side if that eases your stress. It took me several tries to get my eggs just right. :)