Instructions
10 steps · tick them off as you cookPreheat the oven to 375°F / 190°C.
Warm 3 tbsp extra-virgin olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers without smoking.
Add 1 diced yellow onion and 1 diced red bell pepper; sweat 6–8 minutes until the onions turn translucent and the peppers soften.
8 minutesStir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp Aleppo pepper; toast 45 seconds until fragrant.
Add 2 tbsp tomato paste and cook 2 minutes, stirring, until it darkens to a brick-red colour and caramelizes on the pan.
2 minutesPour in one 28-oz (796 ml) can of crushed tomatoes and ¼ cup water; season with 1 tsp salt and simmer 10–12 minutes until glossy and thickened.
12 minutesMake 6 wells in the sauce with the back of a spoon and crack 1 egg into each. Scatter ¾ cup crumbled feta around the eggs.
Transfer the skillet to the oven and bake 8–10 minutes, until the whites are just set but the yolks still jiggle.
10 minutesShower with 3 tbsp chopped parsley and 2 tbsp chopped cilantro; finish with a drizzle of olive oil and a squeeze of lemon.
Serve immediately with warm crusty bread for scooping.
Chef's tip
Crack each egg into a small ramekin first, then slide it into its well: this keeps yolks intact and lets you space the eggs evenly for perfect even cooking.
Suggested pairing
Serve with grilled sourdough and a glass of unoaked Chardonnay, or a sparkling grapefruit soda for brunch-for-dinner.
About this recipe
Silky spiced tomato sauce cradling runny eggs and salty feta: a rustic one-pan dinner with deep, smoky warmth.
MediterraneanEasyvegetariancomfortingspicyhigh-protein
