# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 1 small chili pepper, finely chopped
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper
11 - Salt and black pepper to taste
→ Garnish
13 - 2 tablespoons fresh parsley or cilantro, chopped
14 - 1/3 cup feta cheese, crumbled
# How To Make:
01 - Pour olive oil into a large skillet or sauté pan and set over medium heat.
02 - Add diced onion and bell pepper to the hot pan. Cook for 5 to 7 minutes, stirring occasionally, until vegetables have softened.
03 - Stir in minced garlic and finely chopped chili pepper. Sauté for 1 minute until fragrant.
04 - Pour in crushed tomatoes. Add cumin, paprika, coriander, cayenne, salt, and pepper. Stir thoroughly to combine all spices with the tomato base.
05 - Let the mixture simmer uncovered for 10 to 12 minutes. Stir occasionally until the sauce has thickened to a hearty consistency.
06 - Use a spoon to make 4 shallow wells in the thickened sauce. Crack one egg into each well, keeping yolks intact.
07 - Cover the pan with a lid. Cook for 6 to 8 minutes until egg whites are set but yolks remain runny. Extend cooking time for firmer yolks if desired.
08 - Remove from heat immediately. Sprinkle chopped fresh parsley or cilantro over the top. Add crumbled feta cheese if using. Serve hot with crusty bread or warm pita for dipping.
