Heat a deep large skillet on medium heat. Slowly warm the olive oil. Add chopped onion and sauté for a few minutes. Add garland continue to sauté until the mixture is fragrant. Add the diced bell pepper, sauté for 5-7 minutes over medium heat until softened. 

Add tomatoes and tomato paste to the pan, stir until blended. 

Add the spices and sugar, stir and let simmer over medium heat for 5-7 minutes. 

Add salt and pepper.

 Crack the eggs, one at the time, directly over the tomato mixture making sure to space them every over the sauce. 

Cover the pan and let simmer for 10/15 minutes until the eggs are cooked. When your dish is ready garnish with chopped parsley and feta. 

How to make


1 tbsp olive oil

1/2 onion, peeled and diced

1 clove garlic, minced

1 bell pepper, seeded and chopped 

4 cups ripe diced tomatoes

2 tbsp tomato paste

1 tbsp chili powder

1 tbsp cumin 

1 tbsp paprika

Pinch of cayenne pepper

Salt, pepper to taste

6 eggs

1/2 tbsp fresh chopped parsley

Feta to garnish