In large nonstick skillet, cook onion and garlic in olive oil over medium heat 3 minutes, stirring occasionally. Stir in parsley, paprika, cumin, coriander and pepper flakes; cook and stir 1 minute. Stir in tomatoes and garbanzo beans. Bring to a boil; reduce heat. Simmer uncovered 10 minutes or until thick, stirring frequently. Make a depression in thick sauce for each egg; break eggs into depressions. Cover skillet. Cook 10 to 12 minutes or until eggs are set and cooked to desired doneness. Spoon eggs and sauce into shallow bowls. Garnish with green onions and sprinkle with Feta Cheese if desired.