This one-pan classic simmers red bell pepper and onion down into a fragrant base, bloomed with cumin, sweet and smoked paprika, and a touch of cayenne before crushed tomatoes turn it into a rich, silky sauce. Eggs are cracked right into shallow wells and gently poached in that spiced tomato base 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 the moment it comes off the heat. Scoop it up with crusty bread or warm pita for dunking, and you've got a satisfying, protein-packed meal that works beautifully for a vegetarian table. It's the kind of dish that feels equally at home for a lazy weekend brunch or a quick weeknight dinner, and it's a solid, no-fuss pick to keep 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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