This is a traditional Middle Eastern dish that would be served with pita bread for soaking up the yummy sauce. This makes for a quick, easy, inexpensive yet flavor filled breakfast, brunch, lunch or dinner.

To make this #dinnerdoneby9am I make the tomato sauce base in the morning, refrigerate all day, then re-heat and cook the eggs in it at dinner time.

-1 Tbsp olive oil
-1/2 onion, diced
-1/2 green pepper, diced
-4 cloves garlic, minced
-1 28 oz can crushed tomatoes
-1/2 Tbsp sugar or honey
-1 tsp smoked paprika
-1/2 tsp chili powder
-1/2 tsp cumin
-1/8 tsp cayenne
-3/4 tsp salt
-1/4 tsp pepper
-6 eggs
-1/2 cup feta cheese
-fresh chopped cilantro or parsley for garnish

Heat olive oil in a skillet over medium heat. Saute onion and bell pepper until soft, 5-10 minutes. Add garlic, saute 1 additional minute. Add crushed tomatoes through pepper; stirring the spices into the mixture. Reduce heat to medium low and simmer 10 minutes. Crack eggs of the top of the pan, cover and cook 5 minutes. Add feta cheese, cover and cook 5 more minutes. Top with cilantro or parsley and serve.

(Alternative cooking method: You can spread the tomato sauce into a greased 9×13 pan, crack 6-12 eggs across the top, then bake at 400 from 15-20 minutes, until eggs are set, then top with feta and herbs)