Ingredients:

  • 3 tablespoons (45 ml) good quality extra virgin Olive Oil
  • 1 medium (approx. 150g) yellow or white Onion, finely diced
  • 1 large (approx. 200g) red Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 2 tablespoons (30g) Tomato Paste
  • 2 teaspoons Smoked Paprika (Sweet or Hot)
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Chilli Flakes (or Cayenne Pepper)
  • ½ teaspoon Dried Oregano
  • 2 x 14.5 oz cans (820g total) Canned Crushed Tomatoes
  • ½ cup (120 ml) Water or Vegetable Broth
  • ½ teaspoon (2g) granulated Sugar
  • Salt and Black Pepper, to taste
  • 4–5 large Eggs
  • ¼ cup (30g) Feta Cheese, crumbled (optional, for garnish)
  • ¼ cup (10g) Fresh Coriander (Cilantro) or Parsley, roughly chopped, for garnish

Instructions:

  1. Prep Aromatics: Dice the onion and pepper. Mince the garlic. Have all spices measured and ready (your mise en place).
  2. Sauté the Base: Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 8–10 minutes, until the vegetables are soft and translucent.
  3. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly, concentrating its flavour.
  4. Toast the Spices: Reduce the heat slightly. Add the smoked paprika, cumin, chilli flakes, and oregano directly to the vegetables. Cook for 30 seconds, stirring constantly. This step blooms the spices.
  5. Deglaze and Simmer: Pour in the crushed tomatoes, water/broth, and sugar. Stir well to combine, scraping up any delicious bits stuck to the bottom of the pan.
  6. Adjust Seasoning: Bring the sauce to a gentle simmer. Season generously with salt and pepper. Cover the pan loosely and allow it to simmer gently for 15–20 minutes, until the sauce reduces and thickens to a rich ragout consistency.
  7. Create the Wells: Once the sauce is thick enough, use the back of your spoon to gently scoop out 4–5 shallow depressions (wells) in the simmering sauce.
  8. Add Eggs: Carefully crack one egg into each well. For the preferred method, transfer the entire skillet (uncovered) to a preheated oven (180°C / 350°F).
  9. Cook the Eggs: Bake for 5–8 minutes, or until the egg whites are fully opaque but the yolks remain glossy and runny.
  10. Garnish: Sprinkle the crumbled feta cheese (if using) and the fresh coriander or parsley evenly over the dish.
  11. Serve Hot: Serve immediately, straight from the pan, ideally with crusty bread.