Pour sauce into a large skillet over medium heat; simmer for 10 min. (reduce heat slightly if sauce sputters). Reduce heat to medium-low. Using the back of a large serving spoon, make 4 wells in the sauce; crack an egg into each indentation. Cover pan and cook until egg whites are set and yolks are still a bit runny (about 5 min.). Garnish dish with parsley and feta; drizzle with oil and sprinkle with pepper. Serve immediately with warm flatbread or crusty artisan bread for dipping.