Ingredients:

0.5x

1x

2x

4x

•   2 Tbsp Avocado Oil
•   1 Medium Onion (Chopped)
•   1 Diced Red Bell Pepper
•   3 cloves Garlic (minced)
•   1 Tsp Smoked Paprika
•   1/4 Tsp Cayenne Pepper
•   1/2 Tsp Ground Coriander
•   1 28 oz can Crushed Tomatoes
•   1 Tsp Sugar
•   5 to 6 Large Eggs
•   Fresh Parsley
•   Crumble Feta
•   Warm Bread (for serving)
•   salt (to taste)
•   black pepper (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions:

1. Sauté aromatics:

Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook for 5–7 minutes until softened.

2. Add garlic and spices:

Stir in garlic, cumin, paprika, cayenne, and coriander. Cook 1–2 minutes until fragrant.

3. Tomatoes & simmer:

Pour in the crushed tomatoes. Add sugar, salt, and pepper to taste. Let it simmer uncovered for 10–15 minutes, stirring occasionally, until it thickens.

4. Make wells & add eggs:

Use a spoon to make small wells in the sauce and crack eggs into each one. Cover the pan and let eggs cook 5–8 minutes, until whites are set and yolks are done to your liking.

5. Top & serve:

Sprinkle with parsley or cilantro, and crumble feta over the top if using. Serve with warm pita, naan, or crusty bread.