Instructions
10 steps · tick them off as you cookHeat 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 for 6-7 minutes until softened and translucent.
6-7 minutesStir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin and 1/2 tsp chili flakes; toast for 45 seconds until fragrant.
Add 1 tbsp tomato paste and cook, stirring, for 1 minute to caramelize its edges.
1 minutePour in one 28-oz can crushed tomatoes, season with 3/4 tsp salt and simmer for 12-15 minutes, stirring occasionally, until thickened and jammy.
12-15 minutesTaste and adjust with a pinch of sugar if sharp; scatter half of the feta into the sauce.
Use the back of a spoon to make 6 wells in the sauce and crack an egg into each.
Cover and reduce heat to low; cook 6-8 minutes until whites are set but yolks remain runny.
6-8 minutesRemove from heat, crumble remaining feta over top and shower with chopped cilantro and parsley.
Serve directly from the skillet with warm pita or crusty sourdough for scooping.
Chef's tip
Chill the eggs from the fridge until the moment they hit the sauce — cold eggs set slower, giving you perfectly runny yolks with fully cooked whites.
Suggested pairing
Serve with warm pita, briny olives and a chilled glass of dry rosé.
About this recipe
Eggs poached in a smoky simmered tomato-pepper sauce, crowned with crumbled feta and a shower of fresh cilantro and parsley.
BrunchEasyspicysmokyvegetariancomforting
