Ingredients:

  • 2 cups (300g) cherry tomatoes, whole
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (120g) red bell pepper, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 4 large eggs
  • 1/4 cup (35g) crumbled feta cheese
  • 1 tbsp (4g) fresh parsley, chopped
  • 1 tbsp (4g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a 10-inch cast iron skillet. Add the diced onion and red bell pepper and cook for 5–7 minutes until onions are translucent and peppers have softened.
  2. Stir in the minced garlic, cumin, and smoked paprika, cooking for another 60 seconds until fragrant.
  3. Increase heat to medium-high and add the whole cherry tomatoes, salt, and pepper. Cook for 8–10 minutes, stirring occasionally and gently pressing down on some tomatoes until they burst and release their juices to form a thick sauce.
  4. Reduce heat to medium-low. Use a spoon to create four small wells in the tomato mixture and carefully crack one egg into each well.
  5. Cover the pan with a tight-fitting lid and cook for 3–6 minutes, depending on desired yolk consistency (3-4 minutes for runny, 6 minutes for jammy).
  6. Remove from heat. Sprinkle crumbled feta over the sauce and garnish with chopped fresh parsley and cilantro.