3 tablespoons extra-virgin olive oil
1 large shallot, diced
1 red bell pepper, seeded and diced
4 medium garlic cloves, finely chopped
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 teaspoon chili powder or ground cayenne
2 tablespoons harissa paste (optional)
1 can whole peeled tomatoes with their juices, chopped
2 teaspoons tomato paste
6 large eggs
Salt and pepper, to taste
Red pepper flakes
FAGE Total 0%, 2%, or 5%
2 tablespoons parsley, chopped
- Preheat oven to 190 degrees Celsius.
- Heat oil in a large skillet over medium heat. Add shallot and bell pepper and cook for 5 minutes. Add garlic, spices, and harissa paste and cook an additional minute.
- Add tomatoes, its juices and tomato paste into the pan. Add salt and pepper and simmer the sauce for 15 minutes. Use a spoon to make small wells in the sauce and crack the eggs into each well. Loosely cover the pan with foil and bake for 5-8 minutes or until the egg whites are set.
- Serve with yoghurt, parsley, feta, and crusty bread.