Step 1

Heat oil in your pot over medium heat. Once hot, add the poblano and red bell peppers and onions, stir to coat, and cook for 5 minutes or until beginning to brown, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.

Step 2

Add the tomatoes and their juices. Reduce heat and simmer for 10 minutes to allow the mixture to thicken.

Step 3

Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites have set and the yolk is to your prefered consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.

Step 4

Season to taste. Serve immediately with feta cheese, chopped parsley, and a few slices of crusty bread.