Heat oil in a large skillet over medium high heat.  Add peppers and onions and saute until soft and golden brown.  Add garlic, cumin and paprika and cook 2 more minutes.

Open can of tomatoes and pull out the whole tomatoes onto a cutting board.  Cut them up and pour them into the skillet with the remaining liquid.  Reduce heat to low and simmer adding water if it thickens too quickly.  Season to taste with salt and cook for 15 - 30 minutes until desired texture is achieved.  Not too thin and not too thick.

If using, place haloumi cheese into the sauce, then crack the eggs over sauce one at at a time around the pan.  Cook until yolks are just set.  Sprinkle with parsley and serve.

Most like to eat it with fresh pita, but any bread would work.