Drizzle olive oil in a large skillet over medium heat. Add yellow pepper and onion to the skillet and cook until onions begin to soften. Season with salt and pepper. Add garlic, smoked paprika, chili powder, cayenne pepper, cumin, and tomato paste. Cook for 3-5 minutes, add olive oil as needed.

Add diced tomatoes, cannellini beans, and water to the skillet. Reduce heat and simmer for 10 minutes. Using the back of a spoon, create little wells/pockets in the sauce. Add an egg to each pocket and cover with a lid. For 5-8 minutes, until eggs are cooked to desired doneness. 

Garnish with jalapeños, feta cheese, cilantro, and bread (optional).