# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 1 small chili pepper, finely chopped
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper
11 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley or cilantro, chopped
14 - 1/3 cup feta cheese, crumbled
# Preparation Steps:
01 - Heat olive oil in a large skillet or sauté pan over medium heat until shimmering.
02 - Add diced onion and bell pepper; cook for 5–7 minutes until softened and translucent.
03 - Stir in minced garlic and finely chopped chili pepper; sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all spices.
05 - Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens to a stew-like consistency.
06 - Using the back of a spoon, create 4 shallow wells in the sauce. Crack one egg into each well without breaking the yolks.
07 - Cover the pan and cook for 6–8 minutes, or until egg whites are fully set but yolks remain runny. Extend cooking time for firmer yolks.
08 - Remove from heat immediately. Sprinkle chopped fresh parsley or cilantro and crumbled feta cheese over the top.
09 - Serve hot directly from the pan, accompanied by crusty bread or warm pita for dipping into the sauce.
