Add the oil to a large skillet over medium heat. After a minute, add the chopped onions and stir occasionally until fragrant (about 2-3 minutes).
To the skillet, add the canned diced tomatoes (with the liquid), sriracha, olives if using, salt, pepper, paprika, cumin, cinnamon and turmeric if using.
Stir well to combine and bring it to a boil, then turn the heat down to a simmer.
Crack the eggs over the pan and try to spread them out if possible so they're not touching too much, but it's okay if they are. NOTE! if you can't fit 6 eggs all at once, take 1/3 of the tomato mixture out of the pan and transfer it to a bowl. Do four at a time first, remove that from the pan, and then add the remaining tomato mixture + the remaining two eggs. This will double cooking time, but it's worth it I promise!
Cover and cook for about 10-15 minutes. The eggs will poach in the tomatoes and covering it speeds up the process a bit. Gently tap the eggs with your finger to see if they're done to your liking. Taste the tomato mixture and adjust spices if necessary (I added more heat to mine). Add in the feta and parsley if using!
Divide the mixture between three meal prep containers (you can freeze this!) Enjoy this meal heated up with a slice of toasted bread.