By Chef B. Boukim
Prep: 10 min · Cook: 25 min · Total: 35 min · Serves 4
Ingredients
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 1 Red bell pepper, diced
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 (28 oz) can Crushed tomatoes
- 4 Large eggs
- 1/3 cup Feta cheese, crumbled
- 2 tbsp Fresh parsley and cilantro, chopped
- 1 tsp Sea salt
- 1/2 tsp Black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the garlic, cumin, smoked paprika, salt, and pepper. Stir until fragrant, about 1 minute.
- Pour in the crushed tomatoes and simmer until the sauce thickens slightly, about 10 minutes. Taste and adjust seasoning.
- Use a spoon to make 4 small wells in the sauce. Crack an egg into each well.
- Cover the skillet and cook until the egg whites are set but the yolks are still runny, 5-8 minutes.
- Scatter with crumbled feta and fresh herbs. Serve straight from the skillet with crusty bread for dipping.