Ingredients

• 1 onion, diced
• 1 red bell pepper, diced 
• 3 garlic cloves, finely minced 
• 1 (28oz) can of crushed tomato 
• 3 eggs
• 3 tbsp olive oil 
• 1 tsp ground cumin 
• 1 tsp paprika 
• cayenne pepper, to taste 
• salt & pepper, to taste
• cilantro & feta to garnish
• crusty bread or pita to serve

Directions 

1. Heat olive oil in a pan on medium. Add diced onion and red pepper and cook until softened. 
2. Add the garlic and cook for about a minute. 
3. Stir in the cumin, paprika and cayenne pepper until mixed well. 
4. Pour the can of crushed tomato and lower the heat to medium-low. Let it cook for 10 minutes, stirring occasionally.  
5. Season with salt and pepper to taste. 
6. Using a wooden spoon or spatula, create 3 little craters in the pan. Next, crack the eggs into the craters. Season the eggs with salt & pepper.
7. Lower the heat to low, cover with a lid and cook until the eggs have reached your desired doneness. 
8. Sprinkle chopped cilantro & feta over top. Serve with bread or pita.