1. Heat a large nonstick skillet over medium-high heat. Once hot, add the olive oil, leek leaves (dark green parts only), and red bell pepper. Saute, stirring occasionally, until the bell pepper pieces are fork-tender and the leek leaves are bright green, soft, and fragrant. 
2. Reduce heat to medium. Stir in the low FODMAP arrabbiata and ground cumin. Heat until the sauce is just about to boil.
3. Mentally divide the skillet into quarters. In one quarter, create a well with a spatula. Carefully crack an egg into the well. To help prevent shell fragments, you may want to crack the egg into a small bowl before pouring it into the well. Repeat with the remaining eggs.
4. Cover the skillet and cook until the eggs are cooked to your preference. I usually cook until the egg whites have turned an opaque white, and the yolks are still soft with just a little jiggle when I shake the skillet. If you prefer more fully-cooked yolks, continue to cook until there is little to no jiggle. The eggs will continue to cook a little after removing from heat. 
5. Serve warm over cooked rice topped with optional fresh parsley and feta cheese.

Storage: This recipe is best served right after preparing. The eggs will continue to cook, and may overcook if reheated.