Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 large (200g) red bell pepper, seeded and diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 28 oz (800g) canned crushed tomatoes
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) red pepper flakes
  • 6 large eggs
  • 1/2 cup (75g) feta cheese, crumbled
  • 2 tbsp (8g) fresh parsley

Instructions:

  1. Heat the olive oil in a 10-inch or 12-inch cast iron skillet over medium heat. Add the diced onion and red bell pepper and sauté for 5–7 minutes until vegetables are soft and onions are translucent.
  2. Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
  3. Pour in the crushed tomatoes and stir in the salt, black pepper, and red pepper flakes. Lower heat to medium-low and simmer uncovered for 10–12 minutes until the sauce thickens to a deep mahogany red.
  4. Use a spoon to create 6 small wells in the sauce and gently crack one egg into each well.
  5. Sprinkle the crumbled feta evenly across the sauce and around the eggs. Cover the skillet with a lid and cook for 5–8 minutes until egg whites are set but yolks remain liquid.
  6. Garnish with chopped fresh parsley or cilantro before serving.