• 1 large onion (diced)
  • 2 red bell peppers (seeded, diced)
  • 2 garlic cloves (finely minced)
  • 8 eggs
  • 2 cans crushed tomatoes
  • 150g feta cheese (crumbled)
  • ½ lemon (juiced)
  • 1 Tbsp sugar
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • ½ Tbsp cayenne pepper
  • ½ Tbsp red chili flakes
  • salt and pepper to taste
  • 1 small bunch of fresh cilantro or parsley


  1. Heat 2-3 tablespoons of olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for around 5-7 minutes until the onions become translucent.
  2. Add garlic and spices and cook for an additional minute.
  3. Pour the juice of half a lemon into the pan, scraping the bottom of the pan. Add the crushed tomatoes and season with salt, pepper, and a pinch of sugar (balances out the acidity of the tomatoes). Stir in the feta cheese, reserving a handful of it for garnish. Simmer the sauce for about 15-20 minutes.
  4. Using a large spoon to make wells in the sauce, crack the eggs into each well. Cover the pan with a lid and cook for 5-8 minutes (or until the eggs are done to your liking). Since the eggs continue to cook from the residual heat, do not cook them for too long. Aim for a jiggly yolk when shimmying the pan.
  5. Garnish with crumbled feta and chopped cilantro/parsley and serve alongside a slice of crusty bread.