This classic Middle Eastern dish is one of my favorite things for breakfast or brunch. The combination of warm spices, comforting tomato sauce, runny yolk, and crusty bread just can’t be beaten. This recipe is enough for 1-2 servings, but it easily scales up to feed friends and family for all your brunch festivities. Enjoy!

Ingredients:

• 1 tbsp olive oil
• 1 small onion, sliced
• 1/2 red bell pepper, sliced
• 2 peeled and diced roma tomatoes
• 1 tsp paprika
• 1 tsp cumin
• salt to taste
• 2 eggs

To Serve:

• Crumbled feta
• Chopped cilantro
• Toasted bread

Directions:

1. Heat the olive oil in a small saucepan over medium heat. Add the onions and cook until golden.
2. Add the sliced bell peppers and cook for another 2-3 mins until the peppers begin to soften. Season with salt, paprika, and cumin.
3. Add the chopped fresh tomatoes and cook for 5-10 minutes until the tomatoes begin to break down into a sauce. You may need to add a splash of water to help it along.
4. Once the sauce is to your desired consistency, make two wells and crack an egg into each of them. Cook until the whites are set but yolks are still runny.
5. Top with crumbled feta and chopped cilantro, and serve with toasted bread.