Step 1

Prepare ingredients and have ready to add.

Step 2

In a small (about 8") skillet, heat the olive oil over medium heat.  Add the onions and garlic and cook for 3-5 minutes, until soft and wilted.  Add the pepper, salt, black pepper, and spices.  Cook for a minute, stirring constantly to release their fragrance.

Step 3

Add the crushed tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium-low and cook for 10-12 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around.  (DL says:  Fresh tomatoes may take a little longer to cook than canned.)  Stir in the chopped greens.  Stir in 1 tablespoon of water if mixture is too thick.

Step 4

Turn off the heat and press the cubes of feta into the tomato sauce.  With the back of a spoon, make 1 or 2 indentations (depending on how many eggs you'll use) in the sauce.

Step 5

Crack an egg into the indentation(s), then gently drag a spatula through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.

Step 6

Turn the heat back on low so the sauce is at a gentle simmer and cook for about 8 minutes, taking some of the tomato sauce and basting the egg whites from time to time.  Cover and cook 3-4 minutes, until eggs are cooked to your liking (you'll want a bit of a runny yolk).

Step 7

Serve immediately with crusty french bread.