Prepare all of the ingredients.
In a large pot over medium high heat, add oil, onions and garlic. Cook for 4 minutes then add bell peppers and seasonings. Cook 3 minutes more and add tomatoes and chicken broth. Cover with lid, reduce heat to medium-low and allow to cook for 25 minutes. Begin water boiling for poached eggs in a small sauce pan.
Break each egg into a small ramekin. Once water is boiling, employ the whirlpool technique of swirling the water as you gently pour an egg into the vortex. Allow to cook for 3 minutes. Then remove egg to rinsed out ramekin. Repeat with each egg.
Using an immersion blender, blitz soup to a smooth consistency. (if you do not want to do this inside your pot, you can remove it to bowl or even use a blender - just use caution if putting a lid on hot liquid) Stir in heavy cream and let cook another 5 minutes.
Serve in large soup bowl or shallow bowl. Ladle soup into bowl, sprinkle with spinach and feta cheese. Gently place an egg or two on center of soup. Serve with a couple pieces of bread for dipping.