Preparation

• 1.

  Heat olive oil in a large skillet over medium heat.

• 2.

  Add the chopped onion and red bell pepper. Sauté until the onion is translucent (about 5 minutes).

• 3.

  Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1-2 minutes until fragrant.

• 4.

  Add the diced tomatoes and tomato paste. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes until the sauce thickens.

• 5.

  Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but yolks are still runny.

• 6.

  Remove from heat and top with fresh parsley or cilantro and crumbled feta cheese if desired.

• 7.

  Serve hot with crusty bread on the side.