In a very large, deep skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic; cook and stir 5 to 7 minutes or until vegetables are soft but not browned. Stir in the cumin, paprika, and turmeric; cook and stir 1 minute more.
Stir in sauce and water. Bring to a boil; reduce heat to a simmer. Season to taste with salt and black pepper.
Crack eggs, one at a time, into a small dish then carefully pour into sauce. Cover; reduce heat; cook 5 to 10 minutes or until whites are set and yolks are of desired doneness. Top with feta and cilantro, if desired. Serve with crusty French bread.
