INGREDIENTS

• 1 tbsp oil or butter
• 1 yellow onion, diced
• 1 red bell pepper, cleaned and diced
• 4 large garlic cloves, minced
• 2 tsp paprika
• 2 tsp harissa paste
• 2 tsp cumin
• ¼ tsp chili powder
• 28 oz can whole peeled roasted tomatoes
• 4 eggs
• ¼ tsp salt
• ¼ tsp pepper
• 6 oz feta in brine, drained, crumbled and portioned in half
• Handful cilantro and parsley to garnish

DIRECTIONS

1. 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.
2. 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.
3. Reduce the heat to low, cover, and let simmer for about 10 more minutes. Careful not to let the bottom burn.
4. 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.
5. Serve hot and garnish with cilantro and parsley mixture, remaining feta, and crusty bread. Enjoy!