In a large skillet, or a cast-iron pan if you have one, add the olive oil and heat it over medium heat. This is where the magic begins! When the oil shimmers, it’s time to add the onion.

Throw in the sliced onion and sauté until it becomes translucent—about 5 minutes. Next, toss in the garlic and red bell pepper. Stir it all together and let those flavors meld for another 4-5 minutes. The aroma will already be enticing!

Once your veggies are softened, pour in the fire-roasted diced tomatoes. The taste is noticeably richer than regular canned tomatoes. Add the ground cumin, smoked paprika, ground coriander, and crushed red pepper flakes. Season generously with salt and black pepper. Give everything a good stir, allowing the spices to blend into the sauce for 10-15 minutes.

Now the fun part! Use a spoon to make little wells in the sauce and carefully crack the eggs into each well. Don’t fret about a bit of tomato sauce splashing. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 6-8 minutes.

When the eggs are done to your liking, take off the lid and sprinkle the feta cheese over the top. You can add more if you’re feeling indulgent. A little extra never hurts, right?

Finish by garnishing with freshly chopped parsley or cilantro. Serve steaming hot with slices of crusty sourdough or warm pita bread. Get ready for some delightful feasting!