Prep Time: 15-20 minutes

Cook Time: 25-30 minutes

Ingredients

2 tbsp olive oil

1 large yellow onion, chopped

1 large red bell pepper, chopped

1/4 tsp fine sea salt

3 cloves garlic, minced

2 tbsp tomato paste

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp red pepper flakes

1 28 ounce can crushed tomatoes

2 tbsp flat-leaf parsley

Freshly ground black pepper, to taste

5 to 6 large eggs

1/2 cup crumbled feta

Sourdough bread, for dipping

Instructions:

Preheat the oven to 375 degrees Fahrenheit.

Heat olive oil in a large, oven-safe skillet over medium heat then add the onion, bell pepper, and salt. Cook until the onions are translucent. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook for 2-3 minutes. Add the crushed tomatoes and the parsley.

Stir, and let the mixture come to a simmer.  Reduce the heat and simmer for 6 minutes. Season for salt and pepper.

Make 5 or 6 well with a spoon and crack eggs into them. Season the eggs with salt and pepper. Bake for 8 to 12 minutes until the eggs have reached desired doneness.

Top with the crumbled feta and parsley.  Serve in bowls with sour dough bread on the side.