In a large cast iron or other skillet, heat olive oil over medium high heat. Add the onions, garlic and spices, and cook until onions are translucent and spices are fragrant, about 5 minutes.
Add the tomatoes, tomato paste, bell pepper, thyme, honey and cider vinegar. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes.
Stir in the chopped greens and cook for another 1 to 2 minutes, until wilted.
Scatter feta or goat cheese over the dish. Using the back of a spoon, make 4 indentations/holes. Crack an egg into each hole. Reduce heat to medium low and simmer for 10 minutes.
Cover and cook an additional 3 to 5 minutes, until eggs are done to your liking. Serve warm with bread or toast.