Medium Onion (chopped)
Medium Bell pepper (chopped)
Garlic, 2 cloves
1 Tsp Cumin
1 Tsp Smoked Paprika
1 Tsp Chili powder
1 Tsp Sugar
2-3 shakes or more to taste Red pepper flakes
Salt and black pepper to taste
2, 14 oz. cans diced tomatoes (don’t drain)
2 Tbs Tomato paste
Non-stick pan with a lid.
In a nonstick skillet, add a splash or two of oil, enough to sauté vegetables. Over medium heat, sauté onion about 7 minutes, until tender. Add garlic, sauté another minute or so, enough to cook the garlic but not enough to make it crispy. Now add the chopped bell pepper into the onion/garlic mixture, sauté another 7 minutes or so.
Stir in the tomato paste. Add in the cans of diced tomatoes.
Add dry spices, stir, and cook another 15 minutes, until the mixture begins to reduce down. Taste a bit – if you like a spicier flavor, you can add another dash of pepper flakes or cumin, but go easy. The flavors will intensify after cooking.
Now, using a spoon, make a well in the mixture for each egg you have. Carefully crack your eggs into their wells, pop the lid on your pan and cook another 12ish minutes for a runnier yolk, 15 minutes if you like a hard-cooked egg. Garnish with feta and cilantro or parsley.
Serve with naan and hummus! Hummus is also really easy to make, but the store-bought it pretty great when you are in a hurry. If you are trying to be fancy, transfer the store-bought into a bowl and put a little drizzle of garlic-infused olive oil in the center and sprinkle with feta. You could also serve it with rice or any crusty bread. You are going to want to sop up all the egg yolk-y goodness, trust me!