Start by washing the ripe tomatoes thoroughly. Remove the cores and chop them into small pieces. The skins will soften as they cook. If you prefer, you can peel them, but I find that leaving the skins adds to the texture. You should have about 4-5 cups of diced tomatoes.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until they soften. You want the onions to turn translucent. Stir in the minced garlic and cook for another minute, just until fragrant.

Next, add the fresh tomato chunks and sun-dried tomatoes to the skillet. Mix in the tomato paste and sugar. The sugar balances the acidity of the fresh tomatoes. Now it’s showtime for the spices! Sprinkle in the salt, black pepper, ground coriander, ground cumin, smoked paprika, and cayenne. Stir everything well and bring the mixture to a simmer. Let it bubble gently for 15-20 minutes, stirring occasionally until it thickens.

Once the sauce reaches your desired thickness, make little wells in the sauce. Crack an egg into each well. Don’t worry if it doesn’t look perfect; a little chaos can make it more rustic. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, depending on how runny or firm you like your yolks.

When the eggs reach your preferred doneness, remove the skillet from the heat. Crumble feta cheese over the top and sprinkle with fresh parsley. Serve immediately with your choice of toasted pita or crusty bread.