Step 1

Saute the onion, garlic, green pepper, and jalapeno in 1 tsp oil until soft but not browned: about 3 minutes. Add the bay leaf and continue to saute for 30 seconds. While the jalapeno will add flavor, it may be better to omit if you're not a fan of spicy foods.

Step 2

Add in the tomato paste and cook for 2 minutes while constantly stirring. Add all of the spices and cook for 1 minute.  Carefully pour in the crushed tomatoes, and be careful not to splatter since your pan will be hot. You can add some of the cilantro to the sauce now or wait until the final step.

Step 3

Cook tomato sauce for 10 minutes on low heat while occasionally stirring. This sauce is thick and tends to splatter, so a lid is beneficial. Remove bay leaves.

Step 4

Now for the fun part. Your sauce will be thick by this point. With a spoon, make a well for each egg, starting on the outside area. Crack your first egg and slowly fill the well. Repeat for each egg.

Step 5

Cover your pan and cook on low heat until your eggs are poached to your desired consistency. About 6 for runny yolks and 10 minutes for solidly cooked.

Step 6

Remove from heat and sprinkle top with cilantro and feta. Serve any way you like! Traditionally you’d eat this out of the pan with bread but it’s also good on couscous, rice, or just in a bowl with a spoon.