Preheat the oven to 400F and heat a skillet, preferably Cast Iron, over medium-high heat and add 3 Tbsp Olive Oil to skillet. Brush remaining Olive Oil onto sliced bread and arrange on a sheet pan- set aside.

When the pan and oil are hot (the oil will glisten in the pan after just a few minutes), add in your sliced Onion and Peppers. Do not disturb them in the pan for a few minutes, as to allow them to begin to brown- this will add a nice depth to the flavor (but don't let them burn!). Then, stir the mixture occasionally until the Onion and Peppers have softened a bit (8-10 minutes).

While the Onions and Peppers are cooking, add the can of Whole Peeled Tomatoes with their sauce and the Chipotle Peppers with their sauce (if using) to a Blender or Food Processor. Blend/Process for about 30 seconds- you want the sauce to be semi-smooth, but thick.

Add Garlic and stir for another 1-2 minutes until fragrant, then stir in Paprika, Cumin, Coriander and Cayenne and season with Salt and Pepper.

Then, pour in Tomato/Chipotle Pepper mixture, sugar, more salt and pepper and reduce the heat to medium-low. Simmer for 10-12 minutes.

Reduce heat to low and with a large spoon, make 5 wells in the sauce for your Eggs.

One at a time, crack each Egg into a well and season with Salt and Pepper. Scatter crumbled Feta throughout sauce and cover the pan. Let cook for 6-8 minutes, or until whites are set and yolks are still runny (if you prefer your yolks to be on the medium-hard side, just allow to cook a bit longer).

While the Eggs are cooking, toast the bread in the Oven until crisp- 5-7 minutes.

When the Eggs are set, turn off the heat, top with sliced Avocado and scatter Parsley and Cilantro. Serve straight from the skillet.