## 🧾 Ingredients (2–3 servings) * 2 tbsp **olive oil** * 1 **onion** (chopped) * 1 **bell pepper** (chopped) * 2–3 cloves **garlic** (minced) * 400g **canned tomatoes** (or fresh, chopped) * 2 tbsp **tomato paste** (optional, for richer taste) * 4 **eggs** * 1 tsp **paprika** * 1/2 tsp **cumin** * Salt & pepper (to taste) Optional: * Chili flakes 🌶️ * Feta cheese 🧀 * Fresh parsley or cilantro 🌿 --- ## 👨‍🍳 Instructions ### 1. Cook the base Heat olive oil in a pan. Add onion and bell pepper → cook for **5–7 minutes** until soft. ### 2. Add garlic & spices Add garlic, paprika, cumin → cook for **1 minute** (until fragrant). ### 3. Make the sauce Pour in tomatoes (+ tomato paste if using). Simmer for **10–15 minutes** until thick. 👉 Taste and adjust salt/pepper. ### 4. Add the eggs Make small wells in the sauce. Crack eggs into each hole. ### 5. Cook eggs Cover the pan and cook for **5–8 minutes**: * Short time = runny yolk * Longer = firm yolk --- ## 🍽️ Serve * Sprinkle herbs or feta on top * Serve hot with **bread** (very important!) Tips (this makes a big difference) * Use a **wide pan** → eggs cook evenly * Don’t overcook the eggs (yolk should be slightly soft) * Add a little sugar if tomatoes are too acidic * For extra flavor: add **chili or smoked paprika

onion

tomatos

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