Heat oil in a large 12 inch skillet over medium heat. Add onion and bell pepper, and cook, stirring occasionally until vegetables are tender, about 8 to 10 minutes. Add Garlic, cumin, paprika, cayenne pepper and 1/8 teaspoon salt, and cook, stirring constantly, 2 minutes. Stir in tomato sauce and bring to a boil.
Reduce heat, and simmer 5 minutes. Stir in spinach
Use the back of a spoon to create 6 indentations in the sauce, and gently crack an egg into each indentation. Cover, and cook over medium heat until egg whites are set, about 8 to 10 minutes.
Sprinkle eggs evenly with 1/4 teaspoon salt and the pepper, and tope with feta cheese and parsley, Serve immediately with hot, crusty bread, if desired.