A rich tomato sauce built from softened onion and red bell pepper gets deepened with garlic, cumin, and both sweet and smoked paprika, plus a touch of cayenne for warmth. Eggs are cracked directly into shallow wells and gently poached right in that simmering sauce until the whites set and the yolks stay glossy and runny. Crumbled feta and a scatter of fresh parsley finish the skillet with salty, herby brightness. It's a one-pan breakfast or brunch dish, easy to portion into individual servings straight from the pan, and it's a great fit for a gluten free table. The bold spice blend and tangy feta keep every bite interesting, whether you're serving it for a lazy weekend morning or a quick weeknight dinner. This is one of those recipes that looks impressive but comes together with minimal fuss.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, sweet paprika, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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