Heat a 10- to 12-inch skillet (preferably cast-iron) over medium heat. Add 2 tbsp olive oil. When shimmering, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add pepper and garlic

Add the diced red bell pepper and continue to cook until softened, about 5 minutes more. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes and 60 ml water (or broth). Stir to combine.

Season

Add 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 1/2 tsp chili flakes (if using), 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Bring the sauce to a gentle simmer, then reduce heat to medium-low. Simmer uncovered until the sauce thickens slightly and the flavors meld, about 10–12 minutes. Taste and adjust salt, pepper or sugar as needed.

Eggs & finishing

Create wells and add eggs

Using the back of a spoon, make 6 shallow wells in the simmering tomato sauce. Crack one egg into a small bowl at a time (this makes it easier to avoid shells) and gently slide each egg into a well. Space eggs evenly.

Poach eggs in sauce

Cover the skillet with a lid and cook over low heat until the egg whites are set but yolks remain runny, about 6–9 minutes. For firmer yolks, cook 9–12 minutes. Uncover and season the eggs lightly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Finish with cheese and herbs

Sprinkle the crumbled 75 g feta over the sauce and eggs. Drizzle 1 tsp olive oil and squeeze in 1 tsp fresh lemon juice. Scatter 3 tbsp chopped parsley and 2 tbsp chopped cilantro or mint (if using) over the top.

To serve

Transfer the skillet directly to the table (or spoon portions onto plates). Serve hot with crusty bread or warm pita for dipping and 2 lemon wedges on the side to squeeze over individual portions.

Note: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat; you may want to add a splash of water and re-crack eggs if desired.