Step 1

Finely dice tomatoes and set aside. Chop bell pepper and onion, mince garlic.

Step 2

Heat a skillet with 1 tablespoon olive oil. Add onion and bell pepper, sauté for 3-5 minutes over medium-high heat. Then add garlic and cook for an additional minute while stirring constantly.

Step 3

Add diced tomatoes with their juices and cook over high heat for about 5 minutes, stirring often.

Step 4

Season with salt, pepper, sugar, coriander, cumin, and tomato paste. Add some cayenne pepper if you prefer it spicy.

Step 5

Optional: Add 1/2 cup water (120 ml) and let cook over high heat for a few minutes. The vegetables should be softened and most of the liquid should be evaporated. If you prefer thick tomato sauce or if the sauce is juicy enough anyway due to watery tomatoes, skip this step. Taste and adjust salt.

Step 6

Use a spoon or spatula to make 3 or 4 wells in the sauce and carefully (!) crack an egg into each well.

Step 7

Cover pan with a lid and cook for another 5-7 minutes over low heat until the egg whites are set and the yolk is still runny. The timing will differ depending on your pan and how hot the oven is.

Step 8

Sprinkle with feta cheese and parsley and serve with toasted pita bread, challah, or fresh bread.