In a cast iron skillet on medium heat, add olive oil and sauté the onion, bell pepper, and jalapeño. Sauté until soft and slightly charred, about 4 to 6 minutes.
Next, add garlic and cumin. Stir together and cook for another minute. Stir in tomatoes and salt, then bring to a simmer.
With the back of a spoon, create 4 little divots (also referred to as wells) on the quarter hours in the tomato sauce. (Quarter hours are 12, 3, 6, and 9) Gently, add 1 egg in each divot. Cover and cook until whites are set and yolks still runny. Remove from heat, and sprinkle with feta and parsley.
Spread butter on both side of bread. In a skillet on high heat, place bread and toast for 2 minutes, then flip.