A skillet full of simmered tomatoes, sweet peppers, and warm spices sets the stage for eggs poached right in the sauce until the whites turn tender and the yolks stay silky. Olive oil forms the base from the very first step, carrying the cumin, paprika, and a touch of smoked heat through the sauce as it thickens. Crumbled feta and a scatter of fresh parsley finish things off, adding briny richness and a pop of color right before serving. It's the kind of one-pan breakfast-for-dinner that comes together with humble pantry staples yet tastes deeply savory and bright. Scoop it up with crusty bread or warm pita for dipping, and you've got a dish that fits beautifully into a Mediterranean way of cooking. Simple vegetables, good olive oil, and eggs simmered low and slow — this one earns its place on repeat.
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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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