Classic Recipe

Directions

1. 1

   Prepare the Base

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened.

2. 2

   Add Garlic and Spices

   Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for another 1-2 minutes until fragrant.

3. 3

   Add Tomatoes

   Pour in the canned diced tomatoes, and season with salt and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

4. 4

   Crack the Eggs

   Make small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.

5. 5

   Garnish and Serve

   Remove the skillet from heat, and sprinkle the chopped parsley and crumbled feta cheese on top. Serve warm with crusty bread.