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Heat the oil in a large skillet over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Stir in the garlic, and cook until the garlic is fragrant, about 1 minute more. Transfer the mixture to a 6-qt. slow cooker. Stir in the tomatoes, paprika, sugar, cumin, pepper flakes, and 1/2 tsp. salt. Cover and cook on low until slightly thickened, 3 to 4 hours.
Stir in 1/4 cup of the feta and the olives. Using the back of a spoon, make 4 indentations in the sauce. Crack an egg into each indentation, and sprinkle the remaining 1/4 cup feta over the top. Cover, increase the heat setting to high, and cook until the egg whites are set and the yolks are slightly runny, 15 to 17 minutes. To serve, spoon 1 egg and one-fourth of the sauce into each of 4 shallow bowls. Sprinkle the parsley and some flaky sea salt over the eggs, and serve.