2 tablespoons olive oil

1 large onion, finely chopped

1 red bell pepper, finely chopped

4 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

2 tablespoons harissa paste

14 ounces crushed tomatoes

Salt and pepper, to taste

6 large eggs

½ cup crumbled feta cheese

Fresh parsley, chopped, for garnish

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Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and red bell pepper to the skillet. Sauté until the vegetables are softened and the onion is translucent, about 5–7 minutes.
Add the minced garlic, smoked paprika, chili powder, and harissa paste. Cook for an additional 1–2 minutes until the spices are fragrant.
Pour in the crushed tomatoes, season with salt and pepper, and stir to combine. Simmer the sauce for 10–15 minutes, allowing it to thicken and develop flavor.
Make 6 small wells in the sauce using a spoon. Carefully crack an egg into each well.
Cover the skillet and cook until the egg whites are set but the yolks remain runny, about 5–7 minutes.
Sprinkle the crumbled feta cheese over the eggs and sauce. Garnish with chopped fresh parsley before serving.

For a spicier version, increase the amount of harissa paste or add cayenne pepper.

If you prefer less runny eggs, reduce the heat and cook the eggs longer.

Serve with crusty bread, pita, or challah to soak up the flavorful sauce.

For a vegan version, omit the eggs and feta, and add tofu or chickpeas.