Pre-heat the oven to 425 degrees F.
Cover a baking sheet with aluminum foil and sprinkle the foil with a little bit of flour.
Stretch the pizza dough carefully into a rectangular shape almost the size of the baking sheet. Thick or thin are both good, but it shouldn't tear or get too thin. Let it rest and proof slightly while preparing the rest of the ingredients.
Finely chop or dice the onion and red pepper.
Crush or finely dice two large cloves of garlic (three if you like it garlicky).
Optionally, de-seed and dice a jalapeno pepper for a touch of heat. Alternatively, use more jalapenos or even a hotter pepper for extra kick.
In a large nonstick pan, add 1 tablespoon of olive oil and set the pan to medium heat.
Once hot, add the onions, peppers, and jalapeno to the pan. Sautee them until soft and the onions are translucent. It's ok if they take on a little char in the process.
Add the 3/4 teaspoon of cumin and 3/4 teaspoon of paprika to the vegetables while they cook. Stir well.
Add one can of diced tomatoes to the vegetables and 1 tablespoon of tomato paste.
Add in the 1/2 teaspoon of salt, the 1/2 teaspoon or sugar, and the 1/8 teaspoon (or pinch) of black pepper.
Simmer the ingredients and stir occasionally for roughly 10 minutes. The sauce should be a little thick and not too runny. Turn off the heat and let the sauce sit while pre-baking the pizza dough.
Place the stretched pizza dough in the oven for approximately 5 minutes if you're using a convection oven. If not, try 6 minutes. The goal is to firm up the dough slightly so that the sauce doesn't make it soggy, but not to crisp or char the dough.
When the dough is pre-baked, remove it from the oven and drizzle one or two tablespoons of olive oil around the edges on over the dough.
Carefully spread the sauce over the dough and use a spoon or spatula to create 4 equally spaced divots in the sauce down the center of the pizza lengthwise. Make sure there's some sauce between each space so that the eggs don't leak out of the hole created.
Crack an egg into each of the 4 spaces and sprinkle crumbled feta or goat cheese around the edges of the pizza.
Bake the pizza in the oven for roughly 9 to 10 minutes (perhaps a little longer in a non-convection oven) until the whites of the eggs are set, but not solid. The eggs should jiggle if the tray shakes. If you prefer more thoroughly cooked eggs, then cook them for a minute longer until they barely jiggle when shaken.
Remove the pizza from the oven, garnish with diced parsley or cilantro, and let it cool for a couple of minutes before serving.
I like to cut the pizza into four strips so that there is one egg in each strip. This keeps the egg intact and makes the whole pizza easier to eat.
Cut the pizza strip in half to expose the delicious yolks. Add a pinch of salt to the yolks for the tastiest results.
Use the crust to dip right into the egg if you like.