INSTRUCTIONS
1
Heat olive oil in a large, deep skillet over medium heat. Cook onion and bell pepper until softened, 5–7 min.
2
Stir in garlic, paprika, cumin, and cayenne; cook 1 min until fragrant.
3
Add crushed tomatoes; season with salt and pepper. Simmer 10 min.
4
Make small wells in the sauce with the back of a spoon. Crack an egg into each well.
5
Reduce heat to low, cover, and cook 5–8 min until whites are set but yolks are still runny.
6
Sprinkle with feta and fresh herbs. Serve straight from the pan.