Instructions
8 steps · tick them off as you cookHeat 3 tbsp extra-virgin olive oil in a 12-inch cast-iron 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 pepper softens.
8 minutesStir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and ½ tsp chili flakes; toast 60 seconds until deeply fragrant.
Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to caramelize and deepen the umami.
2 minutesPour in one 28-oz can of crushed tomatoes, add ½ tsp salt and a pinch of sugar, and simmer for 10–12 minutes until the sauce thickens enough to coat the back of a spoon.
12 minutesUsing the back of a spoon, make 6 shallow wells in the sauce and gently crack an egg into each.
Scatter ½ cup crumbled feta between the eggs, cover with a lid, and cook 6–8 minutes until the whites are set but the yolks remain jammy.
8 minutesFinish with 2 tbsp chopped parsley, a drizzle of olive oil, and a crack of black pepper. Serve directly from the skillet.
Chef's tip
Crack each egg into a small ramekin first, then slide it into its well: you'll get perfect placement and can spot any shell fragments before they hit the sauce.
Suggested pairing
Serve with warm crusty sourdough or pita and a crisp glass of Sauvignon Blanc or a mint tea.
About this recipe
Eggs poached in a smoky, spiced tomato and pepper sauce with pockets of briny feta: rustic, saucy, and made for scooping with crusty bread.
MediterraneanEasyvegetariancomfortingbudgetweeknight
