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1 Garlic Clove peeled, chopped
1 Yellow Onion, chopped
1 lb Plum Tomatoes to Roma Tomatoes, roughly chopped
1/2 cup canned Crushed Tomatoes
1/2 tsp Paprika
1/2 tsp ground Coriander
1/4 cup chopped fresh Parsley
1/4 tsp ground Cumin
2 Red Bell Peppers or 1 lb other Sweet Peppers, stems and seeds removed and roughly chopped
2 Tbsp Olive Oil
2 oz crumbled Feta
3 Eggs
Black Pepper
Pinch Chili Flakes
Sea Salt
Heat 2 tablespoons olive oil in a small to medium cast iron skillet. Add onions, peppers, garlic, spices, pinch sea salt and pepper. Cook for 5 minutes, stirring occasionally, until vegetables soften.
Add chopped and crushed tomatoes. Cover and simmer for 15 minutes. Uncover and cook a bit longer to allow mixture to reduce and thicken. Taste and adjust seasoning to your liking.
Using a wooden spoon, make 3 indentations, or “wells,” in tomato mixture. Gently crack an egg into each indention.
Reduce heat, cover skillet, and cook on low until egg whites set. Uncover and sprinkle with crumbled feta and chopped parsley. Serve with sourdough slices.
