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- 1+ onion, diced
- 0+ red bell pepper, seeded and diced
- 2+ tbsp of prepared garlic
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 28-ounce can of whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 0+ fresh or prepared cilantro, chopped
- 0+ fresh parsley, chopped
- 0+ feta
- fry up onion and garlic until they start to brown
- add spices, pepper and tomatoes and simmer
- break up tomatos with a potato masher or similar so they are not too big but still have some texture
- make a hole for each egg and crack the egg into the sauce
- cook with a lid for 5-8 minutes depending how you like your egg
- Add feta, cilantro and parsley
