With the ProBond Essential 3.5qt (regular or TITUM NonStick pan) pre-heated over medium heat, add a film of olive oil and add onion with a pinch of salt until translucent.
Add the garlic and cook until you can smell the aroma, a few minutes more. Add the bell pepper and cook with another pinch of salt until the pepper begins to wilt and brown. Add the spices to the mixture and toss to coat and heat to release the flavors.
Add the tomato sauce to the mixture in the pan and stir to incorporate. Add the chickpeas and a pinch of salt. Bring the mixture to a simmer. Cover and cook on low heat for 10-15 minutes. Remove the lid and if the liquid is too thin cook for an additional few minutes, uncovered.
Using a spoon create divots in the mixture and crack the eggs into each divot. Season the eggs with salt and pepper. Cover and cook the mixture over very low heat until the eggs are just set and the yolks are still runny. Alternately place the pan in a 350-degree preheated oven for 8-12 minutes.
To finish top with crumbled feta, olives and avocado. Lastly scatter the herbs over top. Serve immediately with toasted bread.
