Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1 medium red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 thick slices sourdough bread
  • 4 large eggs
  • 1/4 cup crumbled feta cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp melted butter

Instructions:

  1. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until onions are translucent and peppers have softened.
  2. Stir in the minced garlic, smoked paprika, and cumin, cooking for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes and stir in the salt and pepper. Reduce heat to medium-low and simmer uncovered for 10–12 minutes until the sauce thickens into a rich paste.
  4. While the sauce simmers, brush the sourdough slices with melted butter and toast on a griddle or in a toaster until mahogany-colored and rigid.
  5. Use a spoon to create four small wells in the tomato sauce. Carefully crack one egg into each well.
  6. Cover the pan with a lid for 3–5 minutes, or until the egg whites are set but the yolks remain liquid.
  7. Spoon the tomato and egg mixture onto the toasted bread and garnish with crumbled feta cheese and chopped parsley.