Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1.5 lbs fresh ripe tomatoes, diced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 4 large eggs
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled

Instructions:

  1. Heat the olive oil over medium heat in a 12-inch cast iron skillet. Add the diced onion and red bell pepper; sauté for 5–7 minutes until vegetables are softened and onions are translucent. Stir in the minced garlic and cook for another 60 seconds.
  2. Stir in the tomato paste, cumin, smoked paprika, and red pepper flakes. Toast the spices for 1 minute to unlock their oils.
  3. Pour in the diced fresh tomatoes, salt, and black pepper. Reduce heat to medium-low and simmer uncovered for 15–20 minutes until the sauce thickens into a rich, velvety consistency.
  4. Use the back of a spoon to create four small wells in the simmering sauce. Carefully crack one egg into each well.
  5. Cover the skillet with a tight-fitting lid and cook until the egg whites are set but the yolks remain liquid.
  6. Garnish with chopped fresh parsley and crumbled feta cheese before serving.