Preheat a pizza stone in the middle rack of your oven at 475°F. If you don't have a pizza stone, you can just preheat the oven and line two baking sheets with parchment paper; set aside.

In a large skillet, heat 3 tablespoons of olive oil over moderate heat. Once hot, add in the onion and red bell pepper and cook until softened, about 15 minutes. Add the garlic, cumin, paprika, and cayenne pepper and cook for another 1 to 2 minutes. Stir in the tomatoes with their juice and use the back of a spoon to break to tomatoes down. Season with salt and pepper; simmer until the tomatoes have thickened, about 10 minutes. Taste and adjust seasoning if necessary, adding more salt or pepper if needed. Remove from heat and allow to cool slightly.

Working with one piece of dough at a time, place on a lightly floured work surface. Use your hands to pull and stretch the dough to about 6 to 8 inches. Dust a pizza peel with flour and place the rolled dough on. Top with a quarter of the tomato mixture and spread out evenly, leaving a 1-inch border along the sides for the crust. Make a well in the center and carefully crack an egg. Top with a few crumbles of feta and brush the crust lightly with the remaining oil. Sprinkle the edges with sesame seeds. Carefully transfer the pizza to the hot pizza stone and cook until golden brown around the edges and the egg white has set, about 10 to 12 minutes. Repeat with the remaining pizzas. Depending on the size of your pizza stone, you can probably cook two at a time. Alternately, you can place two pizzas on a baking sheet lined with parchment paper and cook them all at once in the hot oven on the trays for 18 to 20 minutes.

Once pizzas are done, allow to cool slightly before serving. Garish with more crumbled feta, salt and pepper on the egg, fresh cilantro leaves and hot sauce. Enjoy!