• 2 Red Bell Peppers or 1 lb other Sweet Peppers, stems and seeds removed and roughly chopped
• 1 lb Plum Tomatoes to Roma Tomatoes, roughly chopped
• 1/4 cup chopped fresh Parsley
• 2 oz crumbled Feta
• 1 Yellow Onion, chopped
• 3 Eggs
• 2 Tbsp Olive Oil
• 1 Garlic Clove peeled, chopped
• 1/2 tsp ground Coriander
• 1/2 tsp Paprika
• 1/4 tsp ground Cumin
• Pinch Chili Flakes
• 1/2 cup canned Crushed Tomatoes
• Sea Salt and Black Pepper

Heat 2 tablespoons olive oil in a small to medium cast iron skillet. Add onions, peppers, garlic, spices, pinch sea salt and pepper. Cook for 5 minutes, stirring occasionally, until vegetables soften.

Add chopped and crushed tomatoes. Cover and simmer for 15 minutes. Uncover and cook a bit longer to allow mixture to reduce and thicken. Taste and adjust seasoning to your liking.

Using a wooden spoon, make 3 indentations, or “wells,” in tomato mixture. Gently crack an egg into each indention.

Reduce heat, cover skillet, and cook on low until egg whites set. Uncover and sprinkle with crumbled feta and chopped parsley. Serve with sourdough slices.