Preheat the oven to 220 ° C. Braise the onion and chilli cubes in the olive oil. As soon as these are a little soft, add the garlic, chickpeas, bell pepper and cumin and continue to cook for about 2 minutes. Add the chopped tomatoes with the liquid and reduce for about 15 minutes on low to medium heat until the sauce is a little thick. Season to taste with salt and pepper. Pour the sauce into a baking dish, spread the feta over it and pour the eggs over it. Cook in the oven for 10-20 minutes, until the eggs have the desired firmness. Sprinkle with chopped parsley.