1. Heat olive oil, add sliced onion and red pepper in even layers. Cook 6–7 minutes without stirring, then stir and cook 4 more minutes until softened and lightly golden.
2. Blanch, peel, and roughly chop tomatoes.
3. Add garlic, paprika, cumin, tomatoes, and tomato paste. Reduce heat, simmer covered 10 minutes.
4. Make wells in sauce, crack an egg into each. Cover and cook over low heat 5–7 minutes until whites are set but yolks still runny.
Scatter with spring onion, coriander, olives, and crumbled feta.
Ingredients
Rosé Pairing
Provence Rosé