Instructions
9 steps · tick them off as you cookHeat 3 tbsp olive oil in a large cast-iron skillet over medium heat until it shimmers without smoking.
Add sliced onion and bell peppers; sauté 8-10 minutes until the edges caramelize and the onions turn translucent.
8-10 minutesStir in minced garlic, cumin, smoked paprika and chili flakes; toast 60 seconds until fragrant.
Add tomato paste and cook 2 minutes, stirring, to deepen its umami and cook off the raw edge.
2 minutesPour in crushed tomatoes with 1/4 cup water, season with salt, and simmer uncovered 12-15 minutes until the sauce thickens and coats a spoon.
12-15 minutesUsing the back of a spoon, make 6 shallow wells in the sauce and crack an egg into each.
Cover the pan and cook 5-7 minutes over low heat until the whites are set but the yolks remain jammy.
5-7 minutesScatter crumbled feta and torn parsley over top; finish with a drizzle of olive oil and cracked black pepper.
Serve directly from the skillet with warm crusty bread for scooping.
Chef's tip
Blooming the tomato paste in hot oil before adding liquid unlocks a deep, roasted sweetness that makes the sauce taste like it simmered for hours.
Suggested pairing
Serve with grilled sourdough and a chilled glass of dry Grenache rosé or fresh mint tea.
About this recipe
Softly poached eggs nestled in a smoky, cumin-spiced tomato and pepper stew crowned with creamy feta and fresh parsley.
MediterraneanEasyvegetariancomfortingspicyweeknight
