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Prep Time 2 mins
Cook Time 28 mins


  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 clvoes garlic, dicied
  • 1 red, orange or yellow bell pepper, diced
  • 1/2 tsp koshe salt
  • 1 tsp smoked papika
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 3 tbsp tomato paste
  • 1 28 ounce can, crushed tomatoes
  • 1/4 cup fresh cilantro or parsley, roughly chopped (whichever you prefer)
  • 4 large eggs
  • 1/4 cup feta cheese, crumbled
  • Bread or pita, toasted for serving
  • Avocado, sliced for serving


  • Heat the olive oil in a large sauté pan over medium heat. Add the onion and saute for 5 minutes or until becoming translucent. Add the bell pepper, garlic and salt and continue sautéing for 3 more minutes or until vegetables have softened.
  • Add the smoked paprika, cumin and coriander and sauté for 1 minute to toast the herbs. Add the tomato paste, crushed tomatoes and stir the sauce until combined. Simmer the sauce over medium low for 15 minutes to med the flavors.
  • Using the back of a large spoon make 4 indents spaced out in the sauce and gently crack eggs into these “wells”. Cook the eggs and sauce for 5-6 minutes or until the whites are set and the eggs yolks are still jiggly. If you want your egg yolks fully cooked through cook for a total of 8-9 minutes.
  • Serve in bowls with toast and sliced avocado if desired or eat right out of the skillet.