Place a medium sized skillet or cast iron pan over medium heat and drizzle with olive oil. Add chopped shallot, fresno and bell pepper and saute for 2-3 minutes, until vegetables just soften.
Add sliced mushrooms and continue sauteing for 3-4 minutes until mushrooms are slightly caramelized. Add chopped kale and garlic and saute until kale wilts. Season vegetables with salt.
Stir in tomato paste and spices and saute for another 30 seconds. Pour in tomatoes and if using whole canned tomatoes, roughly break them up and squeeze them with youre hands. Give everything one more good stir.
Use the back of a spoon to make four wells into the sauce. Crack one egg into each well, leaving the yolk exposed and bring temperature down to a constant simmer.
Cook eggs for 5-7 minutes or until desired doneness. You may need to cover the pan with a lid to help cook the tops of the eggs moe evenly.
Once done, immediately top with feta cheese while it's still hot. Garnish with fresh chopped herbs and serve with toasted bread topped with everything spice.