- 4 large eggs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can whole peeled tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
(optional)
- Fresh parsley or cilantro for garnish
- Feta cheese for serving
- Bread for serving
1. Prepare the Base
- Heat olive oil in a large skillet over medium heat
- Add onions and bell pepper, cook until softened (about 5 minutes)
- Add garlic and spices cook for another minute or so until fragrant
2. Build the Sauce
- Add tomatoes and crush with a fork
- Season with salt and pepper
- Simmer for 10-15 minutes until slightly thickened
3. Add the Eggs
- Create small indentations in the sauce using a spoon
- Crack eggs into the spaces
- Cover and cook for 5-8 minutes until eggs are set,
depending on how runny you like your yolks
4. Serve
- Garnish with fresh parsley or cilantro and feta cheese if desired
- Serve hot with bread for dipping
