Instructions
10 steps · tick them off as you cookWarm 3 tbsp extra-virgin olive oil in a 10-inch cast-iron skillet over medium heat until it shimmers without smoking.
Add 1 diced yellow onion and 1 diced red bell pepper; sweat 6-7 minutes, stirring, until the onions turn translucent and the peppers soften.
6-7 minutesStir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp smoked paprika and a pinch of chili flakes; toast 45 seconds until fragrant.
Squeeze in 1 tbsp tomato paste and cook 1 minute to caramelize and deepen its umami.
1 minutePour in one 28 oz (796 ml) can crushed tomatoes with 1/4 cup water; season with 1 tsp salt and a pinch of sugar.
Simmer uncovered 12-15 minutes, stirring occasionally, until the sauce thickens and a spoon leaves a trail on the bottom of the pan.
12-15 minutesMake 6 shallow wells in the sauce and crack 1 egg into each. Cover and cook over low heat 6-8 minutes until whites are just set but yolks remain runny.
6-8 minutesScatter 1/2 cup crumbled feta and 2 tbsp chopped parsley and cilantro over top.
Finish with a drizzle of olive oil and cracked black pepper.
Serve immediately with warm crusty bread or pita for scooping.
Chef's tip
Cover the pan the moment you add the eggs: trapped steam sets the whites from above while the yolks stay silky, no flipping required.
Suggested pairing
Serve with warm pita or crusty sourdough and a glass of fresh-squeezed orange juice or mint tea.
About this recipe
Eggs gently poached in a smoky, garlicky tomato-pepper sauce, showered with tangy feta and fresh herbs: a one-pan brunch bursting with warmth.
BrunchEasyspicysmokyvegetariancomforting
