Ingredients :

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro, chopped

Method :

1. Heat olive oil in a large deep skillet over medium heat.
2. Add the diced onion and bell pepper and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, and red pepper flakes and cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes and season with salt and pepper.
5. Simmer the sauce for 10 minutes until it has slightly thickened.
6. Use a large spoon to make 6 small wells in the tomato sauce.
7. Carefully crack one egg into each well.
8. Cover the skillet with a lid and cook for 5 to 8 minutes until the egg whites are set.
9. Sprinkle with crumbled feta cheese and fresh cilantro before serving directly from the pan.

Recipe Notes :

Chef Pro Tip: Use a cast iron skillet for the best heat retention and presentation. Variation: Stir in a handful of fresh baby spinach just before adding the eggs for extra nutrients. Storage: Store leftover sauce in an airtight container for up to 3 days, but cook fresh eggs when reheating.