Instructions
Step 1. Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell pepper, cooking until softened (about 5-7 minutes).
- Stir in the garlic, cumin, paprika, and cayenne; cook for another minute until fragrant.
Step 2. Add Tomatoes and Beans:
- Pour in the crushed tomatoes, beans, olives and season with salt.
- Simmer the sauce for about 10-15 minutes, allowing it to thicken slightly.
Step 3. Poach the Eggs:
- Make small wells in the sauce and crack the eggs into each well.
- Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny (about 5-8 minutes, depending on your desired doneness).
Step 4. Garnish and Serve:
- Once the eggs are cooked, remove from heat and sprinkle with chopped cilantro and feta cheese.
- Serve hot with warm pita for dipping.
