In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.

Preheat your oven to 400°F.

Once the dough has risen, punch it down and spread it out on a greased baking sheet or a large cast-iron skillet. Use your fingers to create dimples in the dough.

In a skillet, sauté the onion and bell pepper in a little olive oil until softened. Add the diced tomatoes, paprika, cumin, salt, and pepper. Cook for about 5 minutes until heated through.

Spoon the tomato mixture evenly over the focaccia dough, making small wells for the eggs. Crack the eggs into the wells.

Sprinkle crumbled feta cheese on top and drizzle with olive oil.

Bake in the preheated oven for 20-25 minutes, or until the eggs are set to your liking and the edges of the focaccia are golden brown.

Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.