Preheat oven to 230C. Heat oil in a 22cm frying pan over medium-high heat, add cumin and stir until fragrant (5 seconds). Add capsicum, onion and garlic and stir until softened and onion is translucent (4-6 minutes). Add tomato polpa, season to taste and bring to a simmer. Using a spoon and working quickly with an egg at a time, form 4 wells in the sauce spaced evenly around the pan and crack an egg into each, bring back to a simmer, then transfer pan to oven and bake until eggs are cooked to your liking (7-8 minutes for soft yolks). Scatter with feta, coriander, chilli and sumac to taste and serve with toast.