45 Min

• 4-6 Eggs
• 1 lb Roma Tomatoes, roughly chopped
• 2 Bell Peppers, chopped
• 5 cloves Garlic, thinly sliced
• 1 Yellow Onion, chopped
• 1 Tbsp Tomato Paste
• 1 28 oz can Crushed Tomatoes
• 2 tsp Sriracha, more to taste
• 1/2 tsp Paprika
• ¼ tsp Red Pepper Flakes
• 1 tsp Ground Cumin
• 3 Tbsp Olive Oil
• Sea Salt & Black Pepper
• 1 tsp Za’atar (optional)
• Crumbled Feta (optional)
• Cilantro Leaves, for garnish (Optional)

The za’atar is what gives this dish its distinctive flavor. As for the other spices, use what you have in your pantry, adjusting levels to your taste. You don’t need to buy any of the other four spices, especially to make this.

In large skillet, sauté garlic and onion in olive oil over medium-high heat for 2 minutes. Add tomato paste, Sriracha, and spices, and stir together into a paste. Sauté another 3 minutes until onions have softened and herbs have darkened. Add peppers and cook 3 minutes. Add chopped tomatoes. Continue to sauté until mixture begins to brown and stick to bottom of pan. Add can of crushed tomatoes and use a wooden spoon to loosen the brown bits. Season mixture with sea salt and pepper (canned tomatoes can absorb a lot of salt, so be liberal). Stir occasionally 15 minutes, adjusting heat to maintain a simmer. When sauce has thickened slightly, use a spoon to dig a small crater into sauce and crack an egg into hole. Crack 4-6 eggs, preparing a hole each time, equally spaced throughout pan. Turn heat low and cover pan. Cook 7 minutes, or until eggs are cooked but yolks remain runny. Remove from heat, and season each egg with sea salt and pepper. Sprinkle with za’atar, crumbled feta and cilantro leaves, if desired. Serve family-style in pan with crusty bread.