Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 large eggs
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled

Instructions:

  1. Heat olive oil over medium heat in a 12-inch cast iron skillet. Add diced onion and red bell pepper, stirring frequently for about 5 minutes until translucent and softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste, cumin, smoked paprika, and cayenne pepper. Cook for 2 minutes, stirring constantly, until the paste turns a deep mahogany color.
  4. Pour in crushed tomatoes, sugar, salt, and pepper. Simmer uncovered for 8–10 minutes until the sauce thickens and reduces slightly.
  5. Use a spoon to create 6 small wells in the sauce. Gently crack one egg into each well.
  6. Reduce heat to low, cover the pan with a lid, and cook for 5–8 minutes until whites are opaque but yolks remain jiggly.
  7. Remove from heat and garnish with chopped parsley and crumbled feta cheese.