Prep time5 minutes
Cook Time25 minutes
Equipment: The Ultimate Skillet
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 ½ teaspoons smoked paprika
1 teaspoon cumin
½ teaspoon chili powder
¼ teaspoon red pepper flakes, plus more to garnish
½ teaspoon kosher salt, plus more to taste
2 14.5 ounce cans fire-roasted crushed tomatoes
1 tablespoon tomato paste
1 tablespoon harissa
½ cup feta cheese, crumbled
2 to 3 tablespoons chopped parsley
½ avocado, sliced
In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic, smoked paprika, cumin, chili powder, red pepper flakes, and salt, cook for 1 minute.
Add the crushed tomatoes, tomato paste, and harissa. Stir and simmer on low heat for 10 minutes.
Using a large spoon, make 6 evenly spaced wells in the sauce for the eggs. Crack each egg into a small bowl, then pour into the wells. Season eggs with salt, to taste.
Cover the skillet with a lid or baking sheet and cook for 5 to 8 minutes, or until the egg whites are opaque and yolks are soft.
Remove the lid and top with feta cheese, fresh parsley, red pepper flakes, and avocado slices. Serve immediately.