Ingredients

• 3 tablespoon olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 clove garlic, minced
• 1 ounce crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 4 eggs
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh cilantro, chopped
• 2 tablespoon fresh parsley, chopped

Steps

1. Dice the onion and both bell peppers into 1/2-inch pieces. Mince the garlic cloves. Chop the fresh cilantro and parsley and set aside.
2. Heat 3 tablespoons of olive oil in a 10-inch skillet over medium heat.
3. Add the diced onion to the hot skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
4. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
5. Add the diced red and yellow bell peppers to the skillet and sauté for 4-5 minutes, stirring occasionally, until they begin to soften.
6. Stir in the ground cumin, smoked paprika, salt, black pepper, and cayenne pepper, mixing well to coat the vegetables.
7. Pour the crushed tomatoes into the skillet and stir to combine all ingredients thoroughly.
8. Reduce heat to medium-low and simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly.
9. Using the back of a spoon, create 4 small wells in the sauce, spacing them evenly around the skillet.
10. Crack one egg into each well, being careful to keep the yolks intact. Cover the skillet with a lid or aluminum foil.
11. Cook for 5-7 minutes on medium-low heat, until the egg whites are set but the yolks remain runny. Check at 5 minutes for your preferred doneness.
12. Remove the skillet from heat and sprinkle the crumbled feta cheese over the top, concentrating it around the eggs.
13. Garnish with the chopped fresh cilantro and parsley. Serve immediately in the skillet or transfer to serving plates.