1teaspoonEACH dried oregano, cumin, and kosher salt
1/2teaspoonground turmeric
1/4teaspoonpepper
128-ounce cancrushed tomatoesFire Roasted version is great here
1/4cupchopped parsley
6large eggs*
1/4cupcrumbled feta
Instructions
In a large, deep skillet over medium heat, add the oil, diced onion and peppers. Sauté for 8-10 minutes, mixing occasionally, until softened and lightly charred.
Add the minced garlic, oregano, paprika, cumin, turmeric, pepper and salt. Stir in the crushed tomatoes and increase the heat, bringing the mixture to a simmer. Place a lid on the sauce and reduce the heat to low and allow the mixture to cook covered for 10-15 minutes.
Once the sauce has simmered remove the lid and stir well. Use your spoon to create wells in the sauce and very carefully crack an egg into each well. Cover and allow the eggs to cook for 5-8 minutes until the eggs reach your desired consistency.
Serve this dish immediately once the eggs reach your desired consistency because they will continue to cook in the sauce. Sprinkle with freshly chopped parsley and crumbled feta.
Notes
If you have a well-seasoned, well-cared-for cast iron skillet that is perfectly fine to use. If your cast iron isn’t well-seasoned, skip it and use a nonstick or stainless steel pan. The acidity from the tomatoes may impact cast iron that hasn’t been prepped properly.
The eggs continue to cook with residual heat. Depending on how you like your eggs you may want to remove the skillet from heat when the eggs are slightly underdone.
If you need to stretch this recipe to serve 4 you can add an additional 2 eggs. The new serving size will be 2 eggs and about 1/2 cup sauce.