• 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 green or red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1, 28-ounce can stewed or diced tomatoes
  • 1/4 cup sliced olives (optional)
  • 6 large eggs
  • Salt and pepper
  • Feta or goat cheese (optional)
  • Fresh cilantro or parsley (or both)
  • Fresh lemon wedges (optional)
  • Warm pita, naan or other favorite bread


  1. In a large skillet, sauté onions and peppers in olive oil over medium heat for about 6 to 8 minutes or until soft. Add garlic and spices; sauté for 1 to 2 minutes. Add tomatoes and simmer for 15 to 20 minutes or until sauce reached a thick consistency. (If using canned whole tomatoes, break into bite-sized pieces as they simmer.) Taste the sauce and add salt and pepper as needed.
  2. While the sauce is cooking, crack each egg into its own small bowl. When sauce is thick and hot, use a large spoon or ladle to make indents, or “wells,” in the sauce. Pour one egg in each well. Sprinkle with salt and pepper. Cover the pan and continue cooking for 5 to 8 minutes or until the eggs are cooked as desired (less time for soft egg yolks and more for firm yolks).
  3. Remove from heat and serve with fresh herbs, cheese, lemon wedges and warm bread.