Add oil to skillet over medium heat. Saute onion and salt until translucent, about 3-5 minutes. Add pepper and continue to mix until well incorporated.
Add tomatoes and continue to stir at a bubbly medium heat.
Add spices and bring to simmer. Cover and reduce heat for 7-10 minutes, until the tomatoes look more like a sauce and the color has deepened. Halfway through, add the feta and let cook into the sauce another few minutes.
At a medium low heat, drop in each egg and, with a fork, begin to swirl the yolks through the whites and into the sauce, intermingling all the ingredients.
Cover again for another few minutes, continuing to swirl the eggs within the mixture here and there until the eggs are a desired softness. Salt and pepper, remove from heat,and add parsley.
Likewise, serve in its skillet and submerge same crusty bread into the eggs to eat. Forks are optional, and likely not necessary. Some nice Turkish tea can round out the breakfast, along with tomato and cucumber salad, yoghurt, and additional olives/feta so my Turk tells me.
