Begin by dicing the large beefsteak tomato into small cubes.
In a medium bowl, combine the diced tomato with kosher salt, black pepper, and ras el hanout spice blend. Stir well.
In a non-stick skillet, heat olive oil over medium heat. Add the seasoned tomato mixture and cook for about 5-7 minutes.
While the tomatoes are cooking, toast the whole wheat bread until golden brown and crispy.
Make two small wells in the cooked tomato mixture and crack one egg into each well. Cover and cook for 5-6 minutes.
Spread hummus on each slice of toasted bread. Top with one egg and some tomato mixture.
Garnish with crumbled feta cheese, minced cilantro, black sesame seeds, and crushed red pepper if desired.
