This is a popular Israeli dish; you can omit the eggs (and the baking) and serve the sauce over pasta or rice. Or add chunks of zucchini and make it a stew.
Preheat the oven to 425.
Dice 1 onion, 1 sweet pepper, and mince 4 cloves of garlic and 2 jalapenos. Saute in 3 T. olive oil in a large ovenproof skillet until the onion and peppers are soft.
Add 1 t. ground cumin, 2 t. ground paprika, and one 12 ounce can of drained, rinsed Chickpeas (garbanzos). Cook until the onion is nicely coated with spices.
Dice tomatoes to make 4 C. Add the tomatoes and their juices to the pan, bring to a boil, and then simmer for 15 minutes or until it begins to thicken. Season with salt and pepper.
Sprinkle 1 C. coarsely crumbled feta cheese evenly over the sauce. Make 3 or 4 indentations in the sauce and then crack an egg into each one. Transfer to the oven and bake until the eggs are set, 5-8 minutes depending on how runny you want the yoke.