Heat 2 tablespoon olive oil in a 10-inch skillet over medium heat. Add 1 teaspoon cumin and 1 teaspoon paprika; stir for 1 minute until fragrant. The oil should shimmer but not smoke.
1 tsp cumin, 1 tsp paprika, 2 tbsp olive oil
Add 1 diced onion and cook 5-7 minutes, stirring occasionally, until translucent and soft. Add 1 diced bell pepper and cook 3-4 minutes until tender. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
1 medium onion, 1 medium bell pepper, 3 cloves garlic
Pour in 1 can (28 oz) whole peeled tomatoes with juices. Crush tomatoes with a wooden spoon. Add ½ teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer uncovered over medium-low heat for 10-12 minutes, stirring occasionally, until sauce thickens and reduces by about one-third.
28 oz canned whole peeled tomatoes, 0.5 tsp chili powder, 0.5 tsp salt, 0.25 tsp black pepper
Use the back of a spoon to make 4-6 shallow wells in the sauce. Crack 1 egg into each well. Cover skillet with lid and cook 5-7 minutes over medium-low heat. Check at 5 minutes — whites should be set, yolks still jiggly.
4 egg
Remove from heat and let rest 2-3 minutes. Sprinkle with fresh chopped cilantro or parsley. Add crumbled feta if desired. Serve directly from the skillet with crusty bread for scooping.
to taste fresh cilantro or parsley, optional feta cheese
