Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden
Add in garlic and continue to sauté until mixture is fragrant
Add sauce to pan and stir til blended
Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
You can taste the mixture now to see if you need more salt/pepper/additional spices
Stir in crumbled feta (can omit if making this dish non-dairy)
Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce
Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking
Garnish with chopped parsley and oregano
Serve with pita