Ingredients

• 2 tbsp Olive oil
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1 large, diced Red bell pepper
• 1 tsp Cumin
• 1 tsp Paprika
• 0.5 tsp Chili powder (or cayenne pepper)
• 800 grams, can Crushed tomatoes
• 2 tbsp Tomato paste
• 0.5 tsp Sugar (optional, to balance acidity)
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 6 large Eggs
• 0.25 cup, chopped (for garnish) Fresh parsley
• 0.25 cup, chopped (for garnish) Fresh cilantro
• 0.5 cup, crumbled Feta cheese (optional, for serving)

Instructions

1. 1

   Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

2. 2

   Add the diced red bell pepper and minced garlic. Sauté for another 5-7 minutes until the pepper is tender.

3. 3

   Stir in the cumin, paprika, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.

4. 4

   Pour in the crushed tomatoes and tomato paste. Add the sugar (if using), salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

5. 5

   Using a spoon, create 6 small wells or indentations in the tomato sauce. Carefully crack one egg into each well.

6. 6

   Cover the skillet and cook for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).

7. 7

   Garnish generously with fresh chopped parsley and cilantro. If desired, sprinkle crumbled feta cheese over the top.

8. 8

   Serve immediately, directly from the skillet, with crusty bread for dipping.