# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes
06 - 1 jalapeño, seeded and finely diced
→ Pantry
07 - 2 tbsp olive oil
08 - 2 tbsp tomato paste
→ Spices
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp ground coriander
12 - ¼ tsp cayenne pepper
13 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese
→ To Serve
17 - 1 loaf crusty bread or pita
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5–6 minutes, until softened.
02 - Stir in garlic and jalapeño; cook for 1 minute, until fragrant.
03 - Add tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes with their juices. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens.
05 - Taste and adjust seasoning as needed.
06 - Make 6 wells in the sauce with a spoon. Crack an egg into each well.
07 - Cover skillet and cook for 6–8 minutes, until egg whites are set but yolks are still runny (or longer if firmer eggs are desired).
08 - Remove from heat. Garnish with fresh herbs and feta, if using. Serve immediately with warm crusty bread or pita for dipping.
