Step 1

Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.

Step 2

Sauté onions for 3-5 mins or until translucent.

Step 3

Add in garlic and cook for 1 minute.

Step 4

Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.

Step 5

Create 5 small “wells” for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.

Step 6

Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.

Step 7

Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese.

Step 8

Serve immediately with fresh bread or pita for dipping.