(Serves 3)

2 Tb olive oil
1 small onion, peeled and diced
1 red bell pepper, cut into 1 inch strips
6 cloves garlic, peeled and sliced
1 tsp ground cumin
2 tsp paprika
1 tsp cayenne or aleppo pepper
3 Tb harissa paste (optional)
1 28-oz can whole tomatoes w their juice, chopped
salt and pepper
1 cup feta, crumbled
6 eggs
½ bunch cilantro, chopped, for topping/garnish

In a large saucepan, sauté the onion and garlic in 2 Tb olive oil over medium high heat for about four minutes until they start to soften.

Add the bell pepper and continue to sauté for another four minutes or so until the pepper softens as well.

Add the spices and the harissa paste, stirring to incorporate evenly. Add the canned tomatoes and their juice and reduce the heat slightly. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.

Make six little wells in the sauce and carefully break an egg into each one. Cover the pan and cook until the eggs are set and done to your likeness, about five-eight minutes. If you like your eggs on the softer side, don’t cover the pan while they cook.

Nestle the feta into the sauce throughout, give it a minute to soften nicely, and then serve, two eggs per person. Top each serving with cilantro. Serve with some toasts or flatbread – sliced toasted baguettes are especially nice.

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