Step 1

Into a lightly oiled cast iron pan placed over medium high heat, add in garlic, onions, red pepper, and diced tomatoes. Saute for 1-2 minutes.

Step 2

Add in the canned whole tomatoes or crushed tomatoes and reduce temperature to medium. Add in the cumin, paprika, zaatar, salt, and pepper.

Step 3

Using the back of a spoon make small indents to create "nests" for the eggs to rest in. Crack in the eggs, season with salt, and then cover the pan with a link. Allow the eggs to steam for around 5 minutes or until the whites of the eggs are firm and the yolks are still runny.

Step 4

While the eggs are steaming toast a couple slices of sourdough bread.

Step 5

Once eggs are cooked, remove pan from heat and top with chopped parsley, crumbled feta, and zaatar. Enjoy!