1. Preheat oven to 350° F. 2. Heat 2 Tbsp. oil in 12-inch skillet over medium-low heat. Add onion and red pepper. Cook until onion is translucent, about 20 minutes. Add garlic and cook 1 minute. Add cumin, paprika and cayenne pepper and cook 1 minute. 3. Stir in tomatoes, salt and pepper. Heat to a boil over high heat. Reduce heat to low and simmer 10 minutes or until mixture is thickened. 4. Stir in feta cheese. Gently crack eggs into tomato sauce, evenly spaced. Transfer skillet to oven and bake 7 to 10 minutes or until eggs are just set. 5. Meanwhile, arrange Tandoori Naan on two baking sheets. Brush naan on both sides with oil. Heat in oven for 5 minutes. 6. For each serving, place 1 warmed naan on plate. Top with 1/3 of the tomato sauce and 2 eggs. Sprinkle with cilantro and serve with hot sauce.