6 oz. feta in brine, drained, crumbled and portioned in half
Handful cilantro and parsley to garnish
Preheat oven to 375 degrees. In a deep heavy bottom, oven-safe pan (such as cast iron), heat oil over medium heat and cook onion and pepper for about 10-15 minutes until extremely aromatic and soft. Add garlic and cook for another minute, stirring frequently.
Add all of the spices and cook, stirring frequently, for about 1 minute. Pour in the tomatoes and using a wooden spoon, crush them until they are in small pieces and sauce-like. Reduce the heat to low, cover, and let simmer for about 10 more minutes. Careful not to let the bottom burn.
Using a wooden spoon, mix in the first half of feta. Then, create 4 small wells for the eggs. Crack each egg into a well then season with salt and pepper. Place in the preheated oven and cook for about 8 minutes until the eggs have reach a desired level of doneness.
Serve hot and garnish with cilantro and parsley mixture, remaining feta, and crusty bread. Enjoy!