Recipe from Amanda Arafat and Honeycomb Kitchen.


  • 2 TBSP olive oil
  • 1 onion, diced
  • 1 tsp. salt, plus more to taste
  • 4 garlic cloves, minced
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. chili flakes
  • 1/4 tsp. cayenne
  • 2 tsp. tomato paste
  • 1 large red bell pepper, diced
  • 4 medium-large tomatoes, diced
  • 4-5 eggs
  • 1/4 block feta, crumbled
  • Parsley, roughly chopped
  • Mint, roughly chopped


  1. In a large skillet heat 1 TBSP olive oil over medium-high heat. Once hot, add the diced onion and salt and saute for 2-3 minutes. Next add garlic and saute for 2 more minutes.
  2. Add cumin through tomato paste and saute for 2 minutes; then add the remaining 1 TBSP olive oil.
  3. Next, add the diced bell pepper and saute for 2 minutes, stirring to combine with the garlic and onion; then add the diced tomatoes and raise the heat to medium-high. Stir the tomatoes occasionally until the mix reaches a vigorous simmer, and at that point cover the pan and lower the heat to medium. Simmer for 15 minutes, stirring occasionally to prevent scorching and periodically using a wooden spoon to crush the tomatoes, creating a saucier texture.
  4. After 15 minutes, remove the skillet from the heat and uncover. Using the back of a wooden spoon, smash the tomatoes for 1-2 minutes to improve the texture of the sauce. Return the skillet to medium heat, uncovered, and simmer for 5 minutes.
  5. After simmering, remove the skillet from the heat and create 4-5 divots of the surface of the sauce, making sure they are large enough for an egg to nestle into. Working with one egg at a time, crack the eggs first into a cup and then use the cup to gently drop the eggs into the divots. Cover the skillet, and return to medium heat and cook for 5 minutes, just until the egg whites are set. Remove from heat.
  6. Garnish with feta, parsley, and chopped mint.


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